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Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2024/7/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS
UPLC-TOF-MS/MS tea cultivars tea processing flflavoalkaloids
2023/4/20
Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas wi...