Regulation of fungal community and the quality formation and safety control of Pu-erh tea.

Xu, Jia; Wei, Yang; Li, Fanglan; Weng, Xinchu; Wei, Xinlin

Xu, Jia; Wei, Yang; Li, Fanglan; Weng, Xinchu; Wei, Xinlin.

Afiliación

Xu J; School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.
Wei Y; School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China.
Li F; School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.
Weng X; Institute of Food Engineering, College of Life Science, Shanghai Normal University, Xuhui, Shanghai, People's Republic of China.
Wei X; School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China.

Compr Rev Food Sci Food Saf ; 21(6): 4546-4572, 2022 11.

Article en En | MEDLINE | ID: mdl-36201379

Asunto(s)

Micobioma; Té; Té/química; Hongos; Fermentación; Hojas de la Planta/química

Palabras clave

fungi; pile-fermentation; pu-erh tea; quality formation; safety control

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Té / Micobioma Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

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