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Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.
Li, Qin; Chai, Shuo; Li, Yongdi; Huang, Jianan; Luo, Yu; Xiao, Lizheng; Liu, Zhonghua.
Afiliação
  • Li Q; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.
  • Chai S; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, China.
  • Li Y; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China.
  • Huang J; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China.
  • Luo Y; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.
  • Xiao L; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.
  • Liu Z; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.
Front Microbiol ; 9: 1509, 2018.
Article em En | MEDLINE | ID: mdl-30042750
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article