Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea

被引：0
|
作者：
Li, Haiyan [1 ]
Luo, Cheng [1 ]
Li, Yao [1 ]
Wang, Fuyi [1 ]
Zhou, Jinping [1 ]
Lin, Qiuye [1 ]
机构：
[1] College of Food Science and Technology, Yunnan Agricultural University, Yunnan, Kunming,650201, China
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 14期
关键词：
Engineering Village;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Anaerobic fermentation - Bioactive molecules - Functional effect - Lactic acid bacteria - Microbial diversity - Microbial fermentation process - Microflora composition - Microflorae - Pickled tea - Processing technologies
引用
收藏
页码：430 / 437
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