Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)

• DOI: 10.1016/j.fbio.2022.101567
• Publication Date: 2022-01-21T07:23:13Z
• Authors: Weimin Huang; Changyi Zhang; Zepeng Gu; Cheng Li; Zhengfeng Fang; Zhen Zeng; Zhiqing Zhang; Bin Hu; Hong Chen; Wenjuan Wu; Tiqiang Wang; Xiguo Lan; Yuntao Liu
• Keywords: 0106 biological sciences; 01 natural sciences