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Authors
Ali Abaker Omer, Altyeb
Asad, Suhail
Shan, Zhiguo
Zhang, Chun-Hua
Issa, Ibrahim Issa Mohamed
Dong, Yajie
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Funding
Funding for this research was provided by:
Yunnan Provincial Science and Technology Department (202503AM140021)
National Natural Science Foundation of China (32360771)
Yunnan Provincial Science and Technology Department Project (202101BA070001-239)
Pu’er Tea Science and Technology R&D Innovation Team (CXTD020)
Yunnan Provincial Higher Education Pu’er Tea Processing Engineering Research Center (2020XJGH08)
Pu’er University Top-notch Innovation Team (2023PEXYCXTD001)
Yunnan Provincial Department of Education Project (2024J1099)
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Article History
Received: 22 January 2026
Accepted: 18 June 2026
First Online: 25 June 2026
Declarations
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: Not applicable. This study is a bibliometric and thematic review based on previously published literature and did not involve human participants, animals, or primary experimental procedures requiring ethical approval.
: Not applicable.
: The authors declare no competing interests.
