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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

Lin Feng1,2, Panpan Liu1,2, Shengpeng Wang1,2

  • 1Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.

Journal of Agricultural and Food Chemistry
|September 13, 2024
PubMed

Keywords:
metabolomicmicroorganismpile fermentation processesproteomeqingzhuan teatea leaves

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