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124 积分 2025-09-17 加入
Changes of some bioactive and physicochemical properties during the black tea processing
3天前
已完结
Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar
1个月前
已完结
A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182
3个月前
已完结
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
3个月前
已完结
Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea
3个月前
已完结
Screening of dominant microbial communities and their regulatory mechanisms on tea quality transformation during pile-fermentation of Tianjian dark tea
3个月前
已完结
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
3个月前
已完结
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
3个月前
已完结
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
3个月前
已完结
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