Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea

作者：Ziqi Wang, Hongyu Li, Weimin Huang, Songqi Duan, Yue Yan, Zhen Zeng, Zhengfeng Fang, Cheng Li, Bin Hu, Wenjuan Wu, Xiguo Lan, Yuntao Liu · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136932 · 被引用次数：31 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Metabolomics and Mass Spectrometry Studies