Proteomic analysis of "Oriental Beauty" oolong tea leaves with different degrees of leafhopper infestation.
Han-Ju ChienMan-Miao YangWei-Chen WangXiang-Gui HongYi-Feng ZhengJie-Teng TohChia-Chang WuChien-Chen LaiPublished in: Rapid communications in mass spectrometry : RCM (2021)
These results indicated that the unique aroma and taste of the leaves might be influenced by their protein expression profiles, as well as related factors such as defensive responses to tea green leafhopper saliva.