Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the f...

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Detalles Bibliográficos
Autores principales: Wen, Lianghua, Sun, Lingli, Chen, Ruohong, Li, Qiuhua, Lai, Xingfei, Cao, Junxi, Lai, Zhaoxiang, Zhang, Zhenbiao, Li, Qian, Song, Guang, Sun, Shili, Cao, Fanrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527649/
https://www.ncbi.nlm.nih.gov/pubmed/37761123
http://dx.doi.org/10.3390/foods12183414

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527649/
https://www.ncbi.nlm.nih.gov/pubmed/37761123
http://dx.doi.org/10.3390/foods12183414

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