Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality

The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both the fresh leaves and the black tea. We also used hi...

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Detalles Bibliográficos
Autores principales: Liu, Changwei, Lin, Haiyan, Wang, Kuofei, Zhang, Zhixu, Huang, Jianan, Liu, Zhonghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217409/
https://www.ncbi.nlm.nih.gov/pubmed/37238765
http://dx.doi.org/10.3390/foods12101944

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217409/
https://www.ncbi.nlm.nih.gov/pubmed/37238765
http://dx.doi.org/10.3390/foods12101944

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