About the Authors

Mingjun Huang

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China
Hubei Provincial Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China

Xinhe Yang

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China
Hubei Provincial Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China

Zhonghua Liu

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, P. R. China

Qingli Mao

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China
Hubei Provincial Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China

Caiqin Qin

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China
Hubei Provincial Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China

Bangyu Lv

School of Life Science and Technology, Hubei Engineering University, Xiaogan, Hubei 432000, P. R. China

Corresponding Author

Email: hbxhyang@163.com