Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Leike Xiao"'
Autor:
Leike Xiao, Chenghongwang Yang, Xilu Zhang, Yuanliang Wang, Zongjun Li, Yulian Chen, Zhonghua Liu, Mingzhi Zhu, Yu Xiao
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100811- (2023)
In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites
Externí odkaz:
https://doaj.org/article/eec7cdad282348e8802e2c0fdb7a0417
Autor:
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1788-1807 (2022)
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical province
Externí odkaz:
https://doaj.org/article/96c9f8a5dc374402a8d6327d8336f3e1
Autor:
Yulian Chen, Jiaxu Chen, Ruyang Chen, Leike Xiao, Xing Wu, Lin Hu, Zongjun Li, Yuanliang Wang, Mingzhi Zhu, Zhonghua Liu, Yu Xiao
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were
Externí odkaz:
https://doaj.org/article/abbb6a8aa73f4d40aa8ea59e4934a0b9