Process Optimization and Physicochemical Characterization of Solid-state Fermentation of Summer-autumn Tea by Eurotium cristatum
To improve the quality of summer-autumn tea, the fermentation of summer-autumn tea was investigated by using Eurotium cristatum. The contents of tea polyphenols, total free amino acids, total flavonoids, water leachate, and sensory scores of summer-autumn tea were used as the indicators for the one-...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , , , , , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090218 |