Dynamic changes in the diversity and function of bacterial community during black tea processing

Author:

Jia Wen-bao,Zhao Yi-qiao,Liao Si-yu,Li Pin-wu,Zou Yao,Chen Sheng-xiang,Chen Wei,He Chun-lei,Du Xiao,Zhu Ming-zhi,Xu Wei

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

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2. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content;Alcázar;Journal of Agricultural and Food Chemistry,2007

3. Fecal Lipid Excretion after Consumption of a Black Tea Polyphenol Containing Beverage-Randomized, Placebo-Controlled, Double-Blind;Ashigai;Crossover Study. Biological and Pharmaceutical Bulletin,2016

4. Using network analysis to explore co-occurrence patterns in soil microbial communities;Barberan;Isme Journal,2012

5. Chang, K. (2015). World tea production and trade Current and future development. rome: Food and agriculture organization of the united nations.

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