Citation
Zhao Z. J., . and Hu X. C., . and Liu Q. J., . Recent advances on the fungi of Pu-erh ripe tea. pp. 1240-1246. ISSN 22317546
Abstract
Pu-erh tea is one sort of unique Chinese post-fermented tea. Fungi play an important role in forming its special flavor taste and healthy function During the post-fermentation process of Pu-erh tea meanwhile some harmful fungi may bring potential safety hazards to the production of Pu-erh tea. This paper summarizes recent advances on the Fungi of Pu-erh ripe tea which concerned about fungal colonization metabolism and safety of fungi.
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Abstract
Pu-erh tea is one sort of unique Chinese post-fermented tea. Fungi play an important role in forming its special flavor taste and healthy function During the post-fermentation process of Pu-erh tea meanwhile some harmful fungi may bring potential safety hazards to the production of Pu-erh tea. This paper summarizes recent advances on the Fungi of Pu-erh ripe tea which concerned about fungal colonization metabolism and safety of fungi.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Fungi |
| AGROVOC Term: | Tea |
| AGROVOC Term: | Fermented products |
| AGROVOC Term: | Microbial properties |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Aspergillus niger |
| AGROVOC Term: | Penicillium |
| AGROVOC Term: | Rhizopus |
| AGROVOC Term: | Molds |
| AGROVOC Term: | Isolation |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22109 |
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