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Microbial bioconversion of the chemical components in dark tea.
Zhu, Ming-Zhi; Li, Na; Zhou, Fang; Ouyang, Jian; Lu, Dan-Min; Xu, Wei; Li, Juan; Lin, Hai-Yan; Zhang, Zhang; Xiao, Jian-Bo; Wang, Kun-Bo; Huang, Jian-An; Liu, Zhong-Hua; Wu, Jian-Lin.
Affiliation
  • Zhu MZ; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovat
  • Li N; State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau.
  • Zhou F; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Ouyang J; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Lu DM; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Xu W; Horticulture college, Sichuan Agricultural University, Chengdu 611130, China.
  • Li J; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Lin HY; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Zhang Z; China Tea (Hunan) Anhua 1st Factory Co., Ltd., Yiyang, 413500, China.
  • Xiao JB; Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau.
  • Wang KB; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Huang JA; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
  • Liu ZH; Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China. Electronic address: larkin-liu@hotmail.com.
  • Wu JL; State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau. Electronic address: jlwu@must.edu.mo.
Food Chem ; 312: 126043, 2020 May 15.
Article in En | MEDLINE | ID: mdl-31896450
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Full text: 1 Database: MEDLINE Main subject: Tea / Camellia sinensis Language: En Journal: Food Chem Year: 2020 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Tea / Camellia sinensis Language: En Journal: Food Chem Year: 2020 Type: Article