Metabolome and transcriptome of Fu tea fermented by Aspergillus montevidensis
In order to investigate the effect of Aspergillus montevidensis on the quality of Fu tea, the dark tea was fermented by inoculation with A. montevidensis, the metabolites in tea soup with different fermentation time was analyzed by ultra-high performance liquid chromatography quadrupole time-of-flig...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-171.pdf |
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