The molecular mechanisms of quality difference for alpine qingming green tea and guyu green tea by integrating multi-omics

HIGHLIGHTS

• who: Hongshi Xiao from the Zhejiang University, China have published the research: The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics, in the Journal: (JOURNAL) of 06/01/2023
• what: In the current study, fresh tea leaves (qmlc and gylc) and processed leaves (qmgc and gygc) picked during Qingming Festival and Guyu Festival were analyzed by means of sensory evaluation, metabolomics, transcriptomic analysis, and high-throughput sequencing, as well as their endophytic bacteria (qm16s and gy16s). The Wufengshan green tea grown in high-attitude mountains . . .
  

   

  

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