Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis-Reference-Cited by-同舟云学术

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

Published:2021-07 Issue: Volume:350 Page:129228
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Cunqiang,Li Xiaohong,Zheng Chengqin,Zhou Binxing,Xu Chengcheng,Xia Tao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Changes in the biotransformation of green tea catechins induced by different carbon and nitrogen sources in Aspergillus niger RAF106;Fang;Frontiers in Microbiology,2019

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