Zhang, Jing
Cai, Shuxian
Li, Juan
Xiong, Ligui
Tian, Lili
Liu, Jianjun
Huang, Jianan
Liu, Zhonghua
Funding for this research was provided by:
the National Natural Science Foundation of China (31471590)
the Hunan Collaborative Innovation Center of Utilization of Botanical Functional Ingredients project (HNCR-2014003)
the Key Project of National Technology System for Tea Industry in China (CARS-23-11B)