Journal of Tea Science Research, 2024, Vol.14, No.5, 249-261 http://hortherbpublisher.com/index.php/jtsr 261 Zhao M., Su X., Nian B., Chen L., Zhang D., Duan S., Wang L., Shi X., Jiang B., Jiang W., Lv C., Wang D., Shi Y., Xiao Y., Wu J., Pan Y., and Ma Y., 2019, Integrated meta-omics approaches to understand the microbiome of spontaneous fermentation of traditional Chinese pu-erh tea, Msystems, 4(6): e00680-19. https://doi.org/10.1128/mSystems.00680-19 PMid:31744906 PMCid:PMC6867877 Zhu J., Wang J., Yuan H., Ouyang W., Li J., Hua J., and Jiang Y., 2022, Effects of fermentation temperature and time on the color attributes and tea pigments of Yunnan Congou black tea, Foods, 11(13): 1845. https://doi.org/10.3390/foods11131845 PMid:35804663 PMCid:PMC9265920 Disclaimer/Publisher’s Note The statements, opinions, and data contained in all publications are solely those of the individual authors and contributors and do not represent the views of the publishing house and/or its editors. The publisher and/or its editors disclaim all responsibility for any harm or damage to persons or property that may result from the application of ideas, methods, instructions, or products discussed in the content. Publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
RkJQdWJsaXNoZXIy MjQ4ODYzNA==