Results 91 to 100 of about 5,088,643 (108)

Metagenomics reveal the role of microorganism and genes contribute to Sichuan South-road dark tea quality formation during pile fermentation

LWT - Food Science and Technology, 2023
Minqiang Liu, Yuqing Lai, Xuyi Liu
exaly  

Analysis of the Fungal Diversity and Community Structure in Sichuan Dark Tea During Pile-Fermentation

Frontiers in Microbiology, 2021
Dr. Manzar Abbas, Ahmed H El-Sappah, Quanzi Li   +2 more
exaly  

Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis)

Frontiers in Microbiology, 2021
Dr. Manzar Abbas, Ahmed H El-Sappah, Quanzi Li   +2 more
exaly  

State-of-the-art review of dark tea: From chemistry to health benefits

Trends in Food Science and Technology, 2021
Fangjun Lin, Ren-You Gan, Ding-Tao Wu
exaly  

A high-precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi-layer perceptron

Journal of Food Process Engineering, 2020
Li-Qiang Tan, Yao Zou
exaly  

People also looked at

Frontiers in Nutrition, 2022
exaly  

Microbial bioconversion of the chemical components in dark tea

Food Chemistry, 2020
Na Li, Jianlin Wu, Jianbo Xiao
exaly  

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

European Food Research and Technology, 2019
Xiang Zhang, Congming Wang
exaly