Authors
Haiyan Wang- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;
Jing Ma- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;
Xueying Han- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;
Mengqing Zhu- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;
Yuanyuan Luo- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;
Yifan Chen- State Key Laboratory of Tea Plant Biology and Utilization and International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, Anhui 230036, China;
Zhouping Fu- State Key Laboratory of Tea Plant Biology and Utilization and International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, Anhui 230036, China;
Guoliang Ma- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China;