Characteristics and chemical compositions of Pingwu Fuzhuan brick-tea, a distinctive post-fermentation tea in Sichuan province of China
Author:
Affiliation:
1. College of Light Industry, Textile and Food Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1614951
Reference37 articles.
1. Fungal community succession and major components change during manufacturing process of Fu brick tea
2. Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation
3. Fungal community associated with fermentation and storage of Fuzhuan brick-tea
4. Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods
5. Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea
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