Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation

In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation proces...

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Detalles Bibliográficos
Autores principales: Feng, Lin, Gao, Shiwei, Liu, Panpan, Wang, Shengpeng, Zheng, Lin, Wang, Xueping, Teng, Jing, Ye, Fei, Gui, Anhui, Xue, Jinjin, Zheng, Pengcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572444/
https://www.ncbi.nlm.nih.gov/pubmed/37835190
http://dx.doi.org/10.3390/foods12193537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572444/
https://www.ncbi.nlm.nih.gov/pubmed/37835190
http://dx.doi.org/10.3390/foods12193537

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