Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compoundsXinyu Nie, Changwei Ao, Zhihui Zhao et al.|LWT|2023Cited by 16
Spatial and Temporal Distribution of Phenolic and Flavonoid Compounds in Sour Jujube (Ziziphus. Acidojujuba Cheng et Liu) and Their Antioxidant ActivitiesZijuan Wang, Changwei Ao, Xiaowen An et al.|Plant Foods for Human Nutrition|2022Cited by 14