Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas

作者：Chenghongwang Yang, Xuesong Lu, Chi‐Tang Ho, Jinrong Ma, Yajing Wang, Yulian Chen, Youjin Yi, Mingzhi Zhu, Yuanliang Wang, Zhonghua Liu, Yu Xiao · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116574 · 被引用次数：29 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities