Impact of Different Aspergillus Fermentation Combinations on the Quality Components and Color of Summer and Autumn Tea Infusion
To enhance the economic value-added of summer and autumn teas, this study conducted separate and combined liquid-state fermentation of the tea infusions using Aspergillus niger and Aspergillus oryzae, followed by a detailed analysis of changes in quality components and color during fermentation, as...
| Published in: | Shipin gongye ke-ji |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020281 |