Guo, X., C.-T. Ho, W. Schwab, Z. Wen, H. Zhu, Q. Liu, L. Zhang, and X. Wan. “Qualitative and Quantitative Changes of Nonvolatile Compounds and Taste Profiles in Wuyi Rock Tea During the Manufacturing Processes”. Journal of Food Bioactives, Vol. 14, June 2021, doi:10.31665/JFB.2021.14270.