Lv15
40 积分 2023-09-25 加入
Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas
1小时前
求助中
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
1天前
已完结
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
3天前
已完结
Regulation of fungal community and the quality formation and safety control of Pu-erh tea
3天前
已完结
Microbial and chemical diversity analysis reveals greater heterogeneity of Liubao tea than ripen Pu-erh tea
3天前
已完结
Lipids: A noteworthy role in better tea quality
4天前
已完结
Structural characterization of Eurotium cristatum spore polysaccharide and its hypoglycemic and hypolipidemic ability in vitro
4天前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
7天前
已完结
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
7天前
已完结
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
7天前
已完结
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