Article Versions Notes

Ma Q, Qin M, Song L, Sun H, Zhang H, Wu H, Ren Z, Liu H, Duan G, Wang Y, et al. Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons. Foods. 2022; 11(15):2289. https://doi.org/10.3390/foods11152289

Ma, Qingping, Mengyao Qin, Laichao Song, Haiwei Sun, Hong Zhang, Huanhuan Wu, Zhihong Ren, Hui Liu, Gang Duan, Yu Wang, and et al. 2022. "Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons" Foods 11, no. 15: 2289. https://doi.org/10.3390/foods11152289

Ma, Q., Qin, M., Song, L., Sun, H., Zhang, H., Wu, H., Ren, Z., Liu, H., Duan, G., Wang, Y., & Ding, Z. (2022). Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons. Foods, 11(15), 2289. https://doi.org/10.3390/foods11152289