Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus

作者：Yujiao Sun, Xushuang Yuan, Zhaojun Luo, Yungang Cao, Shuai Liu, Yang Liu, Yang Liu · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113115 · 被引用次数：49 · 研究领域：Tea Polyphenols and Effects、Microbial Metabolism and Applications、Food Quality and Safety Studies