Xinhe Yang

School of Life Science and Technology, Hubei Engineering University, Xiaogan, China
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China

Zhonghua Liu

School of Life Science and Technology, Hubei Engineering University, Xiaogan, China
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China;Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China

Jianan Huang

National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China

Caiqin Qin

College of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China

Qingli Mao

School of Life Science and Technology, Hubei Engineering University, Xiaogan, China
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China

Qin Li

National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China