Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
古老植物普洱茶发酵过程中感官特性、化学成分和微生物演替的变化
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.101003
Wang, Teng; Li, Ruo-Yu; Liu, Kun-Yi; Chen, Qiu-Yue; Bo, Nian-Guo; Wang, Qi; Xiao, Yan-Qin; Sha, Gen; Chen, Si-Qin; Lei, Xin; Lu, Yi; Ma, Yan; Zhao, Ming