Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas-Reference-Cited by-同舟云学术

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Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas

Published:2016-09-30 Issue:9 Volume:11 Page:e0162719
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Fu Jianyu,Lv Haipeng,Chen Feng

Funder

National Natural Science Foundation of China

the Science and Technology Innovation Program of CAAS

the Public Technology Application Research of Zhejiang Province

the Natural Science Foundation of Zhejiang Province

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference31 articles.

1. Catechin- and caffeine-rich teas for control of body weight in humans;R Hursel;The American Journal of Clinical Nutrition,2013

2. Acute effects of tea consumption on attention and mood;SJ Einöther;The American Journal of Clinical Nutrition,2013

3. Tea consumption is inversely related to 5-year blood pressure change among adults in Jiangsu, China: a cross-sectional study;XL Tong;Nutrition Journal,2014

4. Discrimination of Chinese Teas with Different Fermentation Degrees by Stepwise Linear Discriminant Analysis (S-LDA) of the Chemical Compounds;QJ Wu;Journal of Agricultural and Food Chemistry,2014

5. Fungal community associated with fermentation and storage of Fuzhuan brick-tea;AQ Xu;International Journal of Food Microbiology,2011

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1. Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea;Food Bioscience;2024-10

2. Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea;Frontiers in Microbiology;2024-06-03

3. Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect;Trends in Food Science & Technology;2024-04

4. Study on the non-catalyzed oscillating reaction of dark tea-KBrO3–H2SO4 system;Reaction Kinetics, Mechanisms and Catalysis;2024-02-26

5. Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing;LWT;2023-04

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