Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin
Sihan Deng(Tea Research Institute), Xiaohui Liu(Hebei Medical University), Ying Gao(Tang Du Hospital), Haiyu Dong(Harbin Institute of Technology), Baijuan Wang(Yunnan Agricultural University), Tianfang Zhang(First Affiliated Hospital Zhejiang University), Huahua Na(Yunnan Agricultural University), Yong‐Quan Xu(Tasly Holding Group (China))
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