1，Phytochemical profiles and antioxidant activities of wine grape. Jun Yang, Timothy E. Martinson，and Rui Hai Liu. Food Chemistry.Volume 116, Issue 1, 1 September 2009, Pages 332-339. 2，Antioxidant activity of lactic-fermented Chinese cabbage. Yu-Ping Sun，Cheng-Chun Chou，Roch-Chui Yu. Food Chemistry.Volume 115, Issue 3, 1 August 2009, Pages 912-917. 3，Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage. Erzheng Su，Tao Xia，Liping Gao，Qianying Dai，Zhengzhu Zhang。Food and Bioproducts Processing.
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