作者：
Yu,Wang [1]
;
Shengjun,Han [1]
;
Zongwei,Hao [1]
;
Zongyan,Gu [1]
;
Chao,Li [1]
;
Zongjun,Wu [1]
;
Zhongyun,Zhao [1]
;
Yaqing,Xiao [1]
;
Yingnan,Liu [1]
;
Kang,Liu [1]
;
Mingming,Zheng [1]
;
Yiqun,Du [2]
;
Yibin,Zhou [3]
;
Zhenyu,Yu [4]
作者单位：
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
[1]
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: duyiqun@ahau.edu.cn.
[2]
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: zhouyibin@ahau.edu.cn.
[3]
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: yuzhenyuHF@163.com.
[4]
DOI
10.1016/j.ijbiomac.2024.130331
PMID
38403209
发布时间
2024-03-27
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