Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as a...

by Huan Su, Weiquan Wu, Xiaochun Wan, Jingming Ning
Published 2019-06-01

A Model for Yellow Tea Polyphenols Content Estimation Based on Multi-Feature Fusion

by Baohua Yang, Yue Zhu, Mengxuan Wang, Jingming Ning
Published 2019-01-01

Major flavonoid constituents and short-term effects of Chun Mee tea in rats

by Yunsheng Wang, Weizhu Li, Jingming Ning, Rihua Hong, Hanping Wu
Published 2015-03-01

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

by Xungang Gu, Zhengzhu Zhang, Xiaochun Wan, Jingming Ning, Chengcheng Yao, Wanfang Shao
Published 2009-01-01

Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics

by Jing Huang, Guangxin Ren, Yemei Sun, Shanshan Jin, Luqing Li, Yujie Wang, Jingming Ning, Zhengzhu Zhang
Published 2020-04-01