Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.

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作者： Ailing,Wang ^[1] ; Qingqing,Lei ^[1] ; Beibei,Zhang ^[2] ; Junhai,Wu ^[1] ; Zheyang,Fu ^[1] ; Jiangfeng,He ^[1] ; Yanbo,Wang ^[1] ; Xinying,Wu ^[1]

作者单位： College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China.;Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, Guizhou 550025, China. ^[1] Guizhou Guitianxia Shengxing Tea Industry Co., LTD, Zunyi, Guizhou 563000, China. ^[2]

关键词 (E)-2-Hexen-1-ol (PubChem CID: 5318042)(Z)-2-Hexen-1-ol (PubChem CID: 5324489)Benzyl alcohol (PubChem CID: 244)Black tea Correlation analysis Enzymes Full-length amplicon sequencing Hexanal (PubChem CID: 6184)Leaf acetate (PubChem CID: 5363388)Leaf alcohol (PubChem CID: 5281167)Leaf aldehyde (PubChem CID: 5281168)Linalool (PubChem CID: 6549)Methyl salicylate (PubChem CID: 4133)Microbial diversity Phenethyl alcohol (PubChem CID: 6054)Quality-related components qPCR

DOI 10.1016/j.fochx.2024.101743

PMID 39257489

发布时间 2024-09-14

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Food chemistry

2024年23卷

101743页

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Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.

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Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.

Food chemistry

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Food chemistry

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