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期刊名称

foods(1)

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

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

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college of biological and environmental engineering, jingdezhen university, jingdezhen, 333000, china(1)
institute of biological resources, jiangxi academy of sciences, nanchang, 333104, china(1)
institute of urban agriculture, chinese academy of agricultural sciences, chengdu 610299, china(1)
jiangxi economic crops research institute, jiangxi provincial key laboratory of plantation and high valued utilization of specialty fruit tree and tea, nanchang, 330006, china(1)

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2025(1)

科研产出

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资源类型: 外文期刊

作者:Xinfeng Jiang(精确检索)

作者:Xin Lei(精确检索)

作者:Chen Li(精确检索)

作者:Lixian Wang(精确检索)

作者:Xiaoling Wang(精确检索)

作者:Heyuan Jiang(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： Xinfeng Jiang; Xin Lei; Chen Li; Lixian Wang; Xiaoling Wang; Heyuan Jiang; SCIE（2025版）

机构： Jiangxi Economic Crops Research Institute, Jiangxi Provincial Key Laboratory of Plantation and High Valued Utilization of Specialty Fruit Tree and Tea, Nanchang, 330006, China; College of Biological and Environmental Engineering, Jingdezhen University, Jingdezhen, 333000, China; Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, 333104, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, China;

来源：Foods

关键词： black tea fermentation metabolomics oxygen treatment sensory quality