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Authors
Li, Mingjin
Xu, Hao
Chen, Hongyu
Ding, Fengjiao
Li, Qinji
Liu, Ziqiong
Wang, Feiquan
Jia, Xiaoli
Wu, Yang
Sun, Yun
Jin, Shan
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Funding
Funding for this research was provided by:
the Fujian Province University-Industry-Research Collaborative Innovation Project (2023N5013)
Open Research Fund of China Oolong Tea Industry Collaborative Innovation Center (2024W02)
the Science and Technology Innovation Fund of Fujian Zhang Tianfu Tea Development Foundation (FJZTF01)
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Article History
Received: 14 March 2025
Accepted: 9 June 2025
First Online: 9 July 2025
Competing interests
: The authors declare no competing interests.
