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  1. 1
    Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn

    Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn by TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing

    Published 2025-01-01
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  2. 2
    Isolation and expression analysis of CsWRKY6, CsWRKY31 and CsWRKY48 genes in tea plant

    Isolation and expression analysis of CsWRKY6, CsWRKY31 and CsWRKY48 genes in tea plant by WANG Pengjie, YUE Chuan, CHEN Di, ZHENG Yucheng, ZHENG Zhilin, LIN Yi, YANG Jiangfan, YE Naixing

    Published 2019-02-01
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  3. 3
    Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics

    Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics by XU Mengting, GU Mengya, CHEN Jing, WEI Mingxiu, CHEN Qiang, WU Wenxi, ZHENG Yucheng, YE Naixing

    Published 2024-10-01
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