Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106

Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using fermentation with A. niger RAF106 while examining changes in its metabolites during this process. The results reveal...

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Detalles Bibliográficos
Autores principales: Cai, Minyu, Huang, Liyan, Dong, Sashuang, Diao, Nanxin, Ye, Weilian, Peng, Zhiye, Fang, Xiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529516/
https://www.ncbi.nlm.nih.gov/pubmed/37761129
http://dx.doi.org/10.3390/foods12183420

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529516/
https://www.ncbi.nlm.nih.gov/pubmed/37761129
http://dx.doi.org/10.3390/foods12183420

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