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Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation.
Kong, Ya-Shuai; Ren, Hong-Yu; Liu, Rui; da Silva, Ricardo R; Aksenov, Alexander A; Melnik, Alexey V; Zhao, Ming; Le, Miao-Miao; Ren, Zhi-Wei; Xu, Feng-Qing; Yan, Xiao-Wei; Yu, Li-Jun; Zhou, Yu; Xie, Zhong-Wen; Li, Da-Xiang; Wan, Xiao-Chun; Long, Yan-Hua; Xu, Zhenjiang Zech; Ling, Tie-Jun.
Afiliação
  • Kong YS; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Ren HY; School of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, P. R. China.
  • Liu R; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • da Silva RR; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Aksenov AA; School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Ribeirão Preto, Av. do Café─Vila Monte Alegre, Ribeirão Preto, São Paulo 14040-903, Brazil.
  • Melnik AV; Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269, United States.
  • Zhao M; Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269, United States.
  • Le MM; College of Tea Science, Yunnan Agricultural University, Kunming 100191, Yunnan, P. R. China.
  • Ren ZW; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Xu FQ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Yan XW; School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230038, P. R. China.
  • Yu LJ; Guangxi Key Laboratory of Calcium Carbonate Resources Comprehensive Utilization, Hezhou University, Hezhou 542899, P. R. China.
  • Zhou Y; 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, P. R. China.
  • Xie ZW; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Li DX; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Wan XC; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China.
  • Long YH; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
  • Xu ZZ; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China.
  • Ling TJ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
J Agric Food Chem ; 70(18): 5701-5714, 2022 May 11.
Article em En | MEDLINE | ID: mdl-35502792
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Camellia sinensis / Alimentos Fermentados País/Região como assunto: Asia Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Camellia sinensis / Alimentos Fermentados País/Região como assunto: Asia Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article