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古代植物发酵过程中感官特征,化学成分和微生物继承的变化 普茶

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
概括

古代Pu-erh茶 (APPT) 发酵通过增加可溶糖和特定代谢物来增强甜味. 微生物的继承,包括像Staphylococcus和Aspergillus这样的属,推动了这些变化,揭示了APPT独特品质背后的机制.

关键词:
古代植物 普埃尔茶 普埃尔茶化学成分 化学成分微生物的继承过程堆发酵是一种发酵过程.感官特征 感官特征 感官特征

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