The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea s...

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Detalles Bibliográficos
Autores principales: Li, Ruili, Luo, Weibo, Liu, Yifeng, Chen, Chi, Chen, Shunxian, Yang, Jie, Wu, Peifen, Lv, Xucong, Liu, Zhibin, Ni, Li, Han, Jinzhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441299/
https://www.ncbi.nlm.nih.gov/pubmed/36072509
http://dx.doi.org/10.1016/j.crfs.2022.07.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441299/
https://www.ncbi.nlm.nih.gov/pubmed/36072509
http://dx.doi.org/10.1016/j.crfs.2022.07.014

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