Dynamic changes in the diversity and function of bacterial community during black tea processing
Wen-bao Jia, Yiqiao Zhao, Siyu Liao, Pin-wu Li, Yao Zou, Shengxiang Chen, Wei Chen, Chun-Lei He, Xiao Du, Mingzhi Zhu, Wei Xu
Topics & Concepts
Food scienceBlack teaChemistryFermentationFirmicutesPolyphenolBiochemistryXylanaseBiologyEnzyme16S ribosomal RNAAntioxidantGeneTea Polyphenols and EffectsTryptophan and brain disordersGut microbiota and health