Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis

已完结 10 由 MMBA 发布于 2024/5/3 15:11:08

DOI:10.1016/j.foodres.2023.112909
作者：Lingyun Yao , Jing Zhang , Jun Lu , Da Chen , Shiqing Song , Huatian Wang , Min Sun , Tao Feng
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this work, raw Pu-erh tea (RAPT) was employed for kombucha preparation, and the microbial composition and volatile flavor compounds of the fermented tea had been investigated during natur

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