Chun Zou

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.

Improving the taste of autumn green tea with tannase.

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile.

Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.

Adding functional properties to beer with jasmine tea extract.