Lv41
614 积分 2022-11-14 加入
Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL
4分钟前
待确认
Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis)
2小时前
已完结
Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles
6天前
已完结
Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives
6天前
已完结
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of Ancient Plants Pu-erh tea
6天前
已完结
State-of-the-art review of dark tea: From chemistry to health benefits
6天前
已完结
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
6天前
已完结
An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea
7天前
已完结
Pullulanibacillus camelliae sp. nov., isolated from Pu’er tea
8天前
已完结
Pullulanibacillus uraniitolerans sp. nov., an acidophilic, U(VI)-resistant species isolated from an acid uranium mill tailing effluent and emended description of the genus Pullulanibacillus
8天前
已完结
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