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Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient

Teng Wang1,2,3, Ruo-Yu Li1,2,3, Kun-Yi Liu4

  • 1College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.

Food Chemistry: X
|December 25, 2023
PubMed

Keywords:
Ancient plants Pu-erh teaChemical compositionMicrobial successionPile-fermentationSensory characteristics

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