Differences and correlations between chiral amino acid contents and microbiota in different processing stages of Keemun black tea

Food Chemistry 2026

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Authors: Song Jiao, X. D. Wang, Hongyu Liu, Yue Zhu Wu, Peipei Qi, Zeting Huang, Jiahui Liang, Weihua Peng, Shanshan Di

DOI: 10.1016/j.foodchem.2026.147959

Cited by: 0

References: 66

Fields of Study & Subjects

Tea Polyphenols and Effects Food and Agricultural Sciences Fermentation and Sensory Analysis

References 66