Results 21 to 30 of about 337,387 (258)
Microbial Succession and Interactions During the Manufacture of Fu Brick Tea
Frontiers in Microbiology, 2022 Fu Brick tea is a very popular post-fermented tea that is known for its “golden flower fungus,” Aspergillus cristatus, which becomes the dominant microbe during the maturation process.
Meichun Xiang +10 more
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TLC analysis of some phenolic compounds in kombucha beverage [PDF]
Acta Periodica Technologica, 2004 Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important.
Malbaša Radomir V. +2 more
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Histological description of Exobasidium vexans infection on tea leaves (Camellia sinensis) [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2019 Exobasidium vexans Massee is a parasitic fungus that causes tea blister blight. Tea blister blight is characterized by swelling of infected spots on tea leaves.
Norsyuhada Mohktar, Hideyuki Nagao
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First report of Muyocopron laterale causing a new leaf disease of Camellia sinensis in China
Beverage Plant Research, 2022 Tea plant (Camellia sinensis) diseases are one of the factors that reduce tea production yield and quality. Herein, a new leaf disease of tea plants was observed in tea plantations.
Hao Jiang +5 more
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Effect of Scenting on Aroma of Different Types of Dark Tea [PDF]
Shipin Kexue, 2023 In this study, solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS) were used for the qualitative and quantitative determination of volatile components in ...
LIU Jiashun, AN Huimin, CHEN Yuan, LI Shi, HUANG Yiwen, CHEN Jinheng, ZHANG Zhanghan, HUANG Jian’an, LIU Zhonghua
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Tourists' Attitudes Towards Tea Tourism: A Case Study in Xinyang, China [PDF]
, 2010 Tea tourism as a new niche market has become more and more popular. Through a case study in Xinyang, China, this research explores tourists' attitudes and perceptions toward tea and tea tourism, identifies who the potential tea tourists are, and compares
Zhang, Yuting +3 more
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Progress on Sensory Quality and Chemical Composition of Kombucha
Shipin gongye ke-ji, 2022 Kombucha is a functional beverage made from sugared tea fermented by yeasts, acetic acid bacteria and lactic acid bacteria. In recent years, with the improvement of people's health awareness, Kombucha with health benefits has received widespread ...
Wenxin TIAN +6 more
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Mycovirus-Induced Tenuazonic Acid Production in a Rice Blast Fungus Magnaporthe oryzae
Frontiers in Microbiology, 2020 Fungi are a rich source of natural products with biological activities. In this study, we evaluated viral effects on secondary metabolism of the rice blast fungus Magnaporthe oryzae using an isolate of APU10-199A co-infected with three types of ...
Akihiro Ninomiya +8 more
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Antimicrobial activity of kombucha made from Rtanj tea [PDF]
Hemijska Industrija, 2005 Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium).
Cvetković Dragoljub D. +2 more
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Zhongguo shipin weisheng zazhi, 2021 ObjectiveCombined the traditional isolation culture, ITS sequencing and metagenomics sequencing technology to establish a new method for the analysis of fungal community composition and species diversity in Pu'er tea at retail markets.MethodsPu'er tea ...
WANG Xueshuo +4 more
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