Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas-Reference-Cited by-同舟云学术

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Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas

Published:2023-10 Issue: Volume:19 Page:100811
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Xiao Leike,Yang Chenghongwang,Zhang Xilu,Wang Yuanliang,Li Zongjun,Chen Yulian,Liu Zhonghua,Zhu Mingzhi,Xiao Yu

Funder

Key Technologies Research and Development Program of Anhui Province

National Natural Science Foundation of China

National Key Research and Development Program of China

Education Department of Hunan Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference47 articles.

1. Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods;Ayseli;Trends in Food Science & Technology,2016

2. Bergey’s manual of determinative bacteriology (8th;Buchanan,1984

3. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation;Cao;Journal of Food and Drug Analysis,2018

4. Improving the taste of autumn green tea with tannase;Cao;Food Chemistry,2019

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

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3. Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea;Food Bioscience;2024-10

4. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose;Food Chemistry;2024-10

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