Dynamic changes in the diversity and function of bacterial community during black tea processing

作者：Wen-bao Jia, Yiqiao Zhao, Siyu Liao, Pin-wu Li, Yao Zou, Shengxiang Chen, Wei Chen, Chun-Lei He, Xiao Du, Mingzhi Zhu, Wei Xu · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.111856 · 被引用次数：40 · 研究领域：Tea Polyphenols and Effects、Tryptophan and brain disorders、Gut microbiota and health