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期刊名称

foods(1)

关键词

black tea; oxygen treatment; fermentation; sensory quality; metabolomics(1)

作者

Jiang, Xinfeng AND Li, Chen AND Wang, Lixian AND Lei, Xin AND Wang, Xiaoling AND Jiang, Heyuan(0)

机构

chinese acad agr sci, inst urban agr, chengdu 610299, peoples r china(1)
jiangxi acad sci, inst biol resources, nanchang 333104, peoples r china(1)
jiangxi econ crops res inst, jiangxi prov key lab plantat & high valued utiliza, nanchang 330006, peoples r china(1)
jingdezhen univ, coll biol & environm engn, jingdezhen 333000, jiangxi, peoples r china(1)

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年份

2025(1)

科研产出

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资源类型: 外文期刊

作者:Jiang, Xinfeng(精确检索)

作者:Li, Chen(精确检索)

作者:Wang, Lixian(精确检索)

作者:Lei, Xin(精确检索)

作者:Wang, Xiaoling(精确检索)

作者:Jiang, Heyuan(精确检索)

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1Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

作者： Jiang, Xinfeng; Li, Chen; Wang, Lixian; Lei, Xin; Wang, Xiaoling; Jiang, Heyuan; SCI

机构： Jiangxi Econ Crops Res Inst, Jiangxi Prov Key Lab Plantat & High Valued Utiliza, Nanchang 330006, Peoples R China; Jingdezhen Univ, Coll Biol & Environm Engn, Jingdezhen 333000, Jiangxi, Peoples R China; Jiangxi Acad Sci, Inst Biol Resources, Nanchang 333104, Peoples R China; Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610299, Peoples R China;

来源：FOODS

关键词： black tea; oxygen treatment; fermentation; sensory quality; metabolomics

年份：2025