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Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms
8小时前
已完结
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
8小时前
已完结
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
8小时前
已完结
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
8小时前
已完结
Investigation into the dynamic process of natural inoculation-enhanced fermentation of summer-autumn green tea with aspergillus cristatus
8小时前
已完结
Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality
8小时前
已完结
Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality
8小时前
已关闭
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
8小时前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
8小时前
已完结
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
9小时前
已完结
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