Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees
Ting Zhang(Sichuan Academy of Agricultural Sciences), Chen Liu(Sichuan Agricultural University), Shengxiang Chen(Sichuan Agricultural University), Zhiying Xu(Dalian Ocean University), Xue Yang(PetroChina Southwest Oil and Gas Field Company (China)), Manyou Yu(Institute of Agro-Products Processing Science and Technology), Chunhua Li(Northwest A&F University), Xia Chen(Inner Mongolia Agricultural University), Xiao Liu(Chengdu University of Traditional Chinese Medicine), Xiaobo Tang(Tea Research Institute), Meiyi Ning(Sichuan Agricultural University), Wang Yun(China Academy of Transportation Sciences), Mengyi Ren(Sichuan Agricultural University)
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