Effects of Solid-State Fermentation with Bacillus Subtilis Lk-1 on the Volatile Profile, Catechins Composition and Antioxidant Activity of Dark Teas

作者：Leike Xiao, Chenghongwang Yang, Xilu Zhang, Yuanliang Wang, Zongjun Li, Yulian Chen, Zhonghua Liu, Mingzhi Zhu, Yu Xiao · 发表于：SSRN Electronic Journal · 年份：2023 · DOI：10.2139/ssrn.4436984 · 被引用次数：15 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Microbial Metabolism and Applications