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The AnJiBaiCha albino mutant tea cultivar has a reversible albino phenotype at low temperatures. Albino AnJiBaiCha leaves contain high levels of amino acids, which are important components affecting the quality of tea as a beverage. To examine the molecular mechanism of albinism and amino acid enrichment in AnJiBaiCha, we used the amplified fragment length polymorphism (cDNA-AFLP) technique to isolate...
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