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
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2025, (9): 186
-195
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DOI: 10.13995/j.cnki.11-1802/ts.038808
