Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
This study aimed to evaluate the quality attributes and components of instant Pu-erh tea produced by liquid-state fermentation with Pantoea camelliae Z09. Colorimetric analysis and headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used for...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-023.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|