Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Binxing Zhou(Yunnan Agricultural University), Tao Xia(Anhui Agricultural University), Dingfang Yin(Yunnan Agricultural University), Peng Yin(Xinyang College of Agriculture and Forestry), Chengcheng Xu(Yunnan Agricultural University), Bingsong Ma(Yunnan Agricultural University), Zihao Wang(Xinyang College of Agriculture and Forestry), Jiacai Wang(Yunnan Agricultural University), Ziyu Wang(Shandong University), Cunqiang Ma(Nanjing Agricultural University)
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