The effect of Aspergillus cristatus fermentation on cold-region mulberry leaf tea: functional properties, sensory quality, and metabolite composition

作者：Qi Wang, Yunlong Bai, Ao Li, Tianze Yu, Xiuliang Li, Baochang Du, Xiaoyun Han · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.107151 · 被引用次数：6 · 研究领域：Food Quality and Safety Studies、Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities