Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

Author:

Feng Lin12ORCID,Liu Panpan12,Wang Shengpeng12,Teng Jing12,Wang Xueping12,Zheng Lin12,Ye Fei12,Gui Anhui12,Xue Jinjin12,Gao Shiwei12,Zheng Pengcheng12

Affiliation:

1. Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

2. Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China

Funder

China Agricultural Research System

Hubei Academy of Agricultural Sciences

Natural Science Foundation of Hubei Province

National Natural Science Foundation of China

Hubei Agricultural Science and Technology Achievement Transformation Fund Project

Wuhan Knowledge Innovation Special Project-Dawn Program

Publisher

American Chemical Society (ACS)

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