Effects of fermentation degree and raw materials on microbial community structure and quality of Pu-erh tea

HAN Leisa, ZHANG Huimin, ZHANG Wenfang, XING Xinhui, LYU Bin, LUO Hao, WANG Yi, OU Shujian, YAN Chunbo, XUE Zhenglian

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 186-195.

PDF(10548 KB)
PDF(10548 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 186-195. DOI: 10.13995/j.cnki.11-1802/ts.038808

Effects of fermentation degree and raw materials on microbial community structure and quality of Pu-erh tea

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(9): 186-195 https://doi.org/10.13995/j.cnki.11-1802/ts.038808

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(10548 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉