क्यूआर कोड

Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation

In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation proces...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Lin Feng, Shiwei Gao, Panpan Liu, Shengpeng Wang, Lin Zheng, Xueping Wang, Jing Teng, Fei Ye, Anhui Gui, Jinjin Xue, Pengcheng Zheng
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2023-09-01
श्रृंखला:Foods
विषय:
Qingzhuan tea
pile fermentation
microorganisms
quality-related components
ऑनलाइन पहुंच:https://www.mdpi.com/2304-8158/12/19/3537
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