JTSR_2024v14n6

Journal of Tea Science Research, 2024, Vol.14, No.6, 304-312 http://hortherbpublisher.com/index.php/jtsr 312 Zheng Y., Hu Q., Yang Y., Wu Z., Wu L., Wang P., Deng H., Ye N., and Sun Y., 2022, Architecture and dynamics of the wounding-induced gene regulatory network during the oolong tea manufacturing process (Camellia sinensis), Frontiers in Plant Science, 12: 788469. https://doi.org/10.3389/fpls.2021.788469 Zheng Y., Ou X., Li Q., Wu Z., Wu L., Li X., Zhang B., and Sun Y., 2024, Genome-wide epigenetic dynamics of tea leaves under mechanical wounding stress during oolong tea postharvest processing, Food Research International, 194: 114939. https://doi.org/10.1016/j.foodres.2024.114939 Zhou J., Yu X., He C., Qiu A., Li Y., Shu Q., Chen Y., and Ni D., 2020, Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach, LWT - Food Science and Technology, 130: 109535. https://doi.org/10.1016/j.lwt.2020.109535 Disclaimer/Publisher’s Note The statements, opinions, and data contained in all publications are solely those of the individual authors and contributors and do not represent the views of the publishing house and/or its editors. The publisher and/or its editors disclaim all responsibility for any harm or damage to persons or property that may result from the application of ideas, methods, instructions, or products discussed in the content. Publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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