Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation

Kong, YS; Ren, HY; Liu, R; da Silva, RR; Aksenov, AA; Melnik, AV; Zhao, M; Le, MM; Ren, ZW; Xu, FQ; Yan, XW; Yu, LJ; Zhou, Y; Xie, ZW; Li, DX; Wan, XC; Long, YH; Xu, ZZ; Ling, TJ

Ling, TJ (通讯作者)，Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Anhui, Peoples R China.;Ling, TJ (通讯作者)，Anhui Agr Univ, Int Joint Lab Tea Chem & Hlth Effects, Minist Educ, Hefei 230036, Anhui, Peoples R China.;Xu, ZZ (通讯作者)，Nanchang Univ, Inst Nutr & Coll Food Sci & Technol, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022; 70 (18): 5701

Abstract

Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modernmanufacturing of traditional f......

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