Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
Chenghongwang Yang, Xuesong Lu, Chi‐Tang Ho, Jinrong Ma, Yajing Wang, Yulian Chen, Youjin Yi, Mingzhi Zhu, Yuanliang Wang, Zhonghua Liu, Yu Xiao
Topics & Concepts
ChemistryFermentationSolid-state fermentationFood scienceVolatile organic compoundOrganic chemistryTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities