Anti‐obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high‐fat diet‐induced obese ratsQin Li, Jiehui Hu, Chaobi Wu et al.|Journal of the Science of Food and Agriculture|2012Cited by 124
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick teaXuexue Zheng, Qin Li, Jianan Huang et al.|Food Chemistry X|2022Cited by 76
Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysisXuexue Zheng, Qin Li, Xingchang Ou et al.|Food Chemistry|2023Cited by 47
Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow TeaXin Hong, Qin Li, Ronggang Jiang et al.|Foods|2022Cited by 32
Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compoundsXuexue Zheng, Hengbin Yao, Chao Wang et al.|Trends in Food Science & Technology|2025Cited by 20