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Effects of vitro sucrose on quality components of tea plants (Camellia sinensis) based on transcriptomic and metabolic analysis

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Tea plants [Camellia sinensis (L.) O. Kuntze] can produce one of the three most widely popular nonalcoholic beverages throughout the world. Polyphenols and volatiles are the main functional ingredients determining tea’s quality and flavor; however, the biotic or abiotic factors affecting tea polyphenol biosynthesis are unclear. | Nội dung Text Effects of vitro sucrose on quality components of tea plants Camellia sinensis based on transcriptomic and metabolic analysis

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