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State Key Laboratory of Tea Plant Biology and Utilization,
School of Tea and Food Science & Technology,
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology
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Genome-Wide Analysis of the Biosynthesis and Deactivation of Gibberellin-Dioxygenases Gene Family in Camellia sinensis (L.) O. Kuntze.
Genes Sep, 2017 | Pubmed ID: 28925957
Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling.
Food chemistry Jan, 2019 | Pubmed ID: 30309549
Anhui Province Key Lab of Analysis and Detection for Food Safety
Weiting Jiao*,1,2,
Guoqin Ge*,1,
Rimao Hua2,
Jun Sun1,
Yeyun Li1,
Ruyan Hou1
1State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Province Key Lab of Analysis and Detection for Food Safety,
2School of Resource & Environment, Anhui Agricultural University, Key Laboratory of Agri-food Safety of Anhui Province
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