Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)

Overview of attention for article published in BMC Plant Biology, August 2015

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🔹 الشاي هو ثاني أكثر مشروب استهلاكاً بعد الماء . 🔹 من أين بدأ الشاي ... و كيف تم اكتشافه ؟ 🔹 ما هو سبب حدوث لدعة في الفم أحياناً…

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