Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves
ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua
(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. Shaanxi Product Quality Supervision and Inspection Institute, Xi’an 710048, China; 4. Shaanxi Pudao Tea Industry Co. Ltd., Xi’an 713700, China; 5. Xianyang Jingwei Fu Tea Limited Company, Xianyang 712000, China)
ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua. Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves[J]. FOOD SCIENCE, 2021, 42(13): 64-71.