Exploring flavor differences and microbial community characteristics of raw Pu-erh tea from different vintages based on flavoromics and high-throughput sequencing
Mingming Wang, Ruoyu Shi, Qingshan Bai, Chunlei Tan, Yinyan Chen, Zishan Hong, Cunchao Zhao
Topics & Concepts
ThroughputFlavorFood scienceComputational biologyBiologyChemistryComputer scienceOperating systemWirelessTea Polyphenols and EffectsFermentation and Sensory AnalysisSensory Analysis and Statistical Methods