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Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced

Hui Zhu1,2, Xiaoli Zhou1,2, Caihong Shen3

  • 1College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.

Frontiers in Microbiology
|June 27, 2024
PubMed

Keywords:
Bacillus licheniformisTibetan teafermentationintestinal barriermetabolic analysis

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