{"database":"iProX","file_versions":[],"scores":null,"additional":{"omics_type":["Proteomics"],"submitter":["Dejiang Ni"],"species":["Camellia Sinensis"],"full_dataset_link":["http://www.iprox.org/page/project.html?id=IPX0016955000"],"submitter_email":["nidj@mail.hzau.edu.cn"],"submitter_affiliation":["Huazhong Agricultural University"],"sample_protocol":[""],"repository":["iProX"],"data_protocol":[""],"additional_accession":[]},"is_claimable":false,"name":"Changes in protein content during the fermentation process of black tea","description":"This project measured the changes in protein content of tea plant leaves after they were crushed for a certain period of time (during the fermentation process), in order to analyze the causes of the quality changes of tea.","dates":{"publication":"Sat May 09 00:00:00 BST 2026"},"accession":"PXD078213","cross_references":{"TAXONOMY":["4442"]}}