Bioactive Ingredients and Microbial Diversity of Fuzhuan Tea Produced from Different Raw Materials
ZENG Qiao, LÜ Shenghua, LI Xiang, HU Xin, LIANG Yan, FAN Cheng, DUAN Jie, DENG Tongling
(1. College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China;2. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 3. College of Chemistry and Chemical Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 4. Xianyang Jingwei Fu Tea Limited Company, Xianyang 712044, China; 5. Shaanxi Product Quality Supervision and Inspection Institute, Xi’an 710048, China)
ZENG Qiao, LÜ Shenghua, LI Xiang, HU Xin, LIANG Yan, FAN Cheng, DUAN Jie, DENG Tongling. Bioactive Ingredients and Microbial Diversity of Fuzhuan Tea Produced from Different Raw Materials[J]. FOOD SCIENCE, 2020, 41(24): 69-77.