Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production by Liangyu Wu, Xiaolan Chen, Jiaqi Lin, Hongzheng Lin, Ningkai Liao, Chenxue Li, Yunfei Hu, Yun Sun

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Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology by Xiaoxi OU, Huiqing HUANG, Qiuming LI, Xinru YU, Nengbao JIANG, Hongzheng LIN, Yucheng ZHENG, Yun SUN

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Interleukin-15Rα-Sushi-Fc Fusion Protein Co-Hitchhikes Interleukin-15 and Pheophorbide A for Cancer Photoimmunotherapy by Zhe Li, Jiaojiao Xu, Hongzheng Lin, Sheng Yu, Jingwen Sun, Chen Zhang, Sihang Zhang, Tingting Li, Afeng Yang, Wei Lu

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Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea by Mengya Gu, Yuhang Zhang, Qiuhang Weng, Wenfeng Weng, Weiwei Ren, Shan Jin, Hongzheng Lin, Pengjie Wang, Wenqin She, Naixing Ye

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Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis) by Yanyu Zhu, Mengya Gu, Wentao Yu, Longhua Liao, Shuilian Gao, Shuyan Wang, Hongzheng Lin, Wenjing Gui, Youliang Zhou, Zhiming Chen, Jingde Zeng, Naixing Ye

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Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste by Hongzheng Lin, Shuping Ye, Jiao Feng, Jinyuan Wang, Weiyi Kong, Junyang Wu, Fangting Zhang, Jiake Zhao, Jiayi Guo, Kaiyang Chen, Bugui Yu, Yun Sun, Zhilong Hao

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