Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea-Reference-Cited by-同舟云学术

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Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

Published:2024-10 Issue: Volume:61 Page:104830
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zheng Xuandong,Xu Shanshan,Yang Zhichao,Sun Lei,Wu Xuefeng,Mu Dongdong,Chen Xiangsong,Li Xingjiang^ORCID

Publisher

Elsevier BV

Reference50 articles.

1. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum;An;Food Research International,2021

2. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum;An;Food Chemistry,2023

3. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum;An;Food Chemistry,2023

4. Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation;Bian;Food Chemistry,2022

5. Enhancing the flavor profile of summer green tea via fermentation with Aspergillus niger RAF106;Cai;Foods,2023

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