Light-sensitive Albino Tea Plants and Their Characterization
Young-Hwan Shin(Tea Research Institute), Yue‐Rong Liang(Guangdong University of Technology), Xin‐Qiang Zheng(Tea Research Institute), Rui Yang(Tianjin University of Science and Technology), Kairong Wang, Qiu-Yue Fu(Tea Research Institute), Jian‐Hui Ye(Zhejiang University), Ma ShiCheng(Tea Research Institute), Jian‐Liang Lu(Tea Research Institute), Xu-Min Li(Tea Research Institute), Yunlong Shi(Tea Research Institute)
Cited by 27
Related Papers
Bioavailability of Tea Catechins and Its Improvement
|Molecules|2018|325
Impacts of Early Childhood Education on Medium- and Long-Term Educational Outcomes
|Educational Researcher|2017|282
Encapsulation of β-carotene within ferritin nanocages greatly increases its water-solubility and thermal stability
|Food Chemistry|2013|163
Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability
|Food Research International|2014|136
Yeast proteins: The novel and sustainable alternative protein in food applications
|Trends in Food Science & Technology|2023|136