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Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea

Si-Yu Liao1, Shuang Yang1, Bin-Lin Li1

  • 1College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Food Chemistry: X
|November 25, 2024
PubMed

Keywords:
Black tea processingCore functional bacteriaCorrelation relationshipFunction predictionKey volatile compounds

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