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1 Ergebnisse
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Black Tea Quality is Highly Affected during Processing by i..:
Tong, Wei
;
Yu, Jie
;
Wu, Qiong
...
Journal of Agricultural and Food Chemistry. 69 (2021) 25 - p. 7115-7126 , 2021
Link:
https://doi.org/10.1021/acs.jafc.1c01607
RT Journal T1 <Title>Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.1c01607&Exemplar=1&LAN=DE A1 Tong, Wei A1 Yu, Jie A1 Wu, Qiong A1 Hu, Lizhen A1 Tabys, Dina A1 Wang, Yijun A1 Wei, Chaoling A1 Ling, Tiejun A1 Ali Inayat, Mallano A1 Bennetzen, Jeffrey L. PB American Chemical Society (ACS) YR 2021 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 69 IS 25 SP 7115 OP 7126 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.1c01607 DO https://doi.org/10.1021/acs.jafc.1c01607 SF ELIB - SuUB Bremen
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