Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea

Author:

Wang TengORCID,Li Ruo-yu,Liu Kun-yi,Chen Qiu-yue,Bo Nian-guo,Wang Qi,Xiao Yan-qin,Sha Gen,Chen Si-qin,Lei Xin,Lu Yi,Ma Yan,Zhao Ming

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

1. Characteristic fungi observed in the fermentation process for Puer tea;Abe;International Journal of Food Microbiology,2008

2. 674 Comparison of the fungal community, chemical composition, antioxidant activity, and 675 taste characteristics of Fu Brick tea in different regions of China;Chen;Frontiers in Nutrition,2022

3. Distinct changes of 678 metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC- MS-based metabolomics;Cheng;Journal of Agricultural and Food Chemistry,2020

4. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes;Fan;Food Chemistry,2021

5. Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages;Ferrocino;Applied and Environmental Microbiology,2017

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