HIGHLIGHTS
- who: Yan Luo and collaborators from the College of Horticulture and Gardening, Yangtze University, Jingzhou, China have published the article: Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea, in the Journal: Foods 2022, 11, 3376. of /2022/
- what: In this study, the tea samples were collected in batches from different stages of pilefermentation of Hubei Qingzhuan brick tea (a representative tea product of post-fermented tea). All the experiments were carried out in triplicate; data are presented as the mean value plus or minus the standard deviation . . .
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