Zhang, Xingtan http://orcid.org/0000-0002-5207-0882
Chen, Shuai
Shi, Longqing
Gong, Daping
Zhang, Shengcheng
Zhao, Qian
Zhan, Dongliang
Vasseur, Liette http://orcid.org/0000-0001-7289-2675
Wang, Yibin
Yu, Jiaxin
Liao, Zhenyang
Xu, Xindan
Qi, Rui
Wang, Wenling
Ma, Yunran
Wang, Pengjie
Ye, Naixing http://orcid.org/0000-0003-2955-2813
Ma, Dongna
Shi, Yan
Wang, Haifeng
Ma, Xiaokai
Kong, Xiangrui
Lin, Jing
Wei, Liufeng
Ma, Yaying
Li, Ruoyu
Hu, Guiping
He, Haifang
Zhang, Lin
Ming, Ray http://orcid.org/0000-0002-9417-5789
Wang, Gang http://orcid.org/0000-0003-1834-9561
Tang, Haibao http://orcid.org/0000-0002-3460-8570
You, Minsheng http://orcid.org/0000-0001-9042-6432
Funding for this research was provided by:
National Natural Science Foundation of China (31701874)
Fujian Province “2011 Collaborative Innovation Center”, the Chinese Oolong Tea Industry Innovation Center special project
The National Key R & D Program of China
Article History
Received: 27 March 2020
Accepted: 10 June 2021
First Online: 15 July 2021
Competing interests
: The authors declare no competing interests.