Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)
Weimin Huang, Changyi Zhang, Zepeng Gu, Cheng Li, Zhengfeng Fang, Zhen Zeng, Zhiqing Zhang, Bin Hu, Hong Chen, Wenjuan Wu, Tiqiang Wang, Xiguo Lan, Yuntao Liu
Topics & Concepts
Food scienceChemistryFermentationBotanyBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies