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[Effect of Lactobacillus coryniformis FZU63 on the flavor quality of black tea beverage].
Li, Ruili; Liu, Yifeng; Luo, Weibo; Huang, Huilin; Huang, Meiting; Chen, Chi; Xiao, Ronghui; Han, Jinzhi; Lü, Xucong.
Afiliação
  • Li R; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, China.
  • Liu Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
  • Luo W; Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou 350025, Fujian, China.
  • Huang H; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, China.
  • Huang M; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, China.
  • Chen C; Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou 350025, Fujian, China.
  • Xiao R; College of Modern Agricultural Engineering, Fujian Vocational College of Agriculture, Fuzhou 350303, Fujian, China.
  • Han J; Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou 350025, Fujian, China.
  • Lü X; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, China.
Sheng Wu Gong Cheng Xue Bao ; 38(12): 4731-4743, 2022 Dec 25.
Article em Zh | MEDLINE | ID: mdl-36593206
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Camellia sinensis Idioma: Zh Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Camellia sinensis Idioma: Zh Ano de publicação: 2022 Tipo de documento: Article