Comparative Analysis of Microbial Diversity and Amino Acid Content of Korean Traditional Fermented Tea ‘Chungtaejeon’ Produced by Various Tea Plantations in Jangheung, Jeonnam
Year: 2024
Type: article
Authors: The Korean Tea Society, Byung-Hyuk Kim, Yun-Suk Kwon, Ha Rim Hong, Eun-Yong Song, Hyun-Hee Han, Doo-Gyung Moon
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4407865022