Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea-Reference-Cited by-同舟云学术

Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea

Published:2021-12-13 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liu An¹²^ORCID,Zhang Tuo¹³,Lin Ling¹,Xu Wei¹,Hu Yuan¹,Huang Tian⁴,Xiao Yiping⁵,Xiao Wenjun¹,Gong Zhihua¹

Affiliation:

1. Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China

2. Hunan Institute of Nuclear Agricultural Science and Space Breeding Hunan Academy of Agricultural Sciences Changsha China

3. Guizhou Tea Research Institute Guiyang China

4. YiyangXiangyi Fu Tea Co. Ltd. Yiyang China

5. Hunan Provincial Baishaxi Tea Industry Co. Ltd. Yiyang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16202

Reference20 articles.

1. Effects of green, black and Fu brick tea aqueous extracts on the characteristics of intestinal microbiota during in vitro fermentation;Aixiang H.;Tea Science,2019

2. Two-photon autofluorescence microscopy and spectroscopy of Antarctic fungus: New approach for studying effects of UV-B irradiation

3. Deng F.(2007).Isolation and Cultivation ofEurotium Cristatumand its Polysaccharides and Applied Enzymology of Fermentative Broth from Fuzhuan Tea. (Doctor) Hunan Agricultural University.

4. Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism

5. Isolation and Identification of "Jinhua" fungi from the loose tea with "Fungus Growing";Huang H.;Journal of Tea Science,2010

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