Transient spray combustion characteristics in a gas–liquid pintle rocket engine under acoustic excitation by Xuan Jin, Chao Zhu, Dejiang Chen, Zhongpei Zhang

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Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea by ZHANG Rongxiang, DU Yaru, ZHANG De, DONG Zhijie, NI Dejiang, ZHENG Shibing, YU Zhi

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Selenium improves the flavor-promoting substances of summer tea (Camellia sinensis) by altering the expression of flavonoid and amino acids metabolic genes by Ruiming Zhang, Huishan Tang, Xinlong Hu, Yuqiong Chen, Dejiang Ni, Mingle Wang

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Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 by Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang, Dejiang Ni

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Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea by WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong

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