机译:Pu-Erh型茶发酵中的真菌分离物及其将茶多酚转化为茶黄素的能力
Dept. of Biotechnology, Faculty of Agro-Industry, Kaset-sart Univ., 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand;
Dept. of Food Quality and Safety, Faculty of Food Science and Technology, Yunnan Agricultural Univ., Heilong Tan, Kunming, Yunnan 650201, China;
School of Engineering, Massey Univ., Private Bag 11 222, Palmerston North, New Zealand;
Dept. of Biotechnology, Faculty of Agro-Industry, Kaset-sart Univ., 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand,Center for Advanced Studies in Tropical Natural Resources, Natl. Research Univ.-Kasetsart Univ., Kasetsart Univ., Chatuchak, Bangkok 10900, Tliailand (CASTNAR, NRU-KU, Tliailand);
fungi; Pu-erh tea; submerged fermentation; tea; theabrownins; tea fermentation;
机译:利用深层发酵法对曲霉曲霉生产的速溶茶素普Pu茶的微生物毒素,微量元素和感官特性进行评估
机译:通过浸没式发酵使用Aspergillus Tubingensis生产的高型胰岛素普洱茶的微生物毒素,微量元素和感官特性的评价
机译:居里点热解-气相色谱-质谱法研究不同发酵原料对普a茶茶啡宁热解产物的影响
机译:乌龙茶多酚和红茶多酚对明胶凝胶质地的影响
机译:茶叶和浆果中的多酚富含蛋白富含症和肠道微生物在C57BL / 6J小鼠中的影响,喂养高脂饮食
机译:普-茶中的Theabrownin通过调节肠道菌群和胆汁酸代谢减轻高胆固醇血症
机译:使用茶衍生真菌的PU-ERH茶的好氧发酵生产茶碱