Order Article Reprints

Xiang Z, Zhu B, Yang X, Deng J, Zhu Y, Gan L, Yu M, Chen J, Xia C, Chen S. Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea. Foods. 2024; 13(3):399. https://doi.org/10.3390/foods13030399

Xiang, Zhuoya, Boyu Zhu, Xing Yang, Junlin Deng, Yongqing Zhu, Lu Gan, Manyou Yu, Jian Chen, Chen Xia, and Song Chen. 2024. "Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea" Foods 13, no. 3: 399. https://doi.org/10.3390/foods13030399

Xiang, Z., Zhu, B., Yang, X., Deng, J., Zhu, Y., Gan, L., Yu, M., Chen, J., Xia, C., & Chen, S. (2024). Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea. Foods, 13(3), 399. https://doi.org/10.3390/foods13030399