华中农业大学教师主页平台管理系统 Tea Processing and Biotechnology--英文主页--Achievements in Scientific Research

Tea Processing and Biotechnology

中文 MOBILE Version

Current position: 英文主页 >> Achievements in Scientific Research

Paper Publications

Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation.Journal of Agricultural and Food Chemistry,2020,
Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea.LWT,2021,
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.[J].Food Chemistry,2020,

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