| Authors: |
Qian Y; College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China; Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. Electronic address: qian6yang@163.com., Qin C; College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China., Zhang J; School of Biology and Chemistry, Pu'er University, Pu'er 665000, China., Shi B; School of Biology and Chemistry, Pu'er University, Pu'er 665000, China. Electronic address: shibingfeipexy@163.com., Wei Y; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523000, China; Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. Electronic address: yuanwei@dgut.edu.cn., Wang C; State Key Laboratory of Pulp and Paper Engineering, College of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China., Niu J; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523000, China., Kang S; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523000, China., Chen G; State Key Laboratory of Pulp and Paper Engineering, College of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China., Liu Y; Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. Electronic address: liuyijun-1@163.com. |
