Work

Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas

Year: 2025

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2025.116574

Authors: Chenghongwang Yang, Xingjun Lu, Chi-Tang Ho, Jinrong Ma, Yajing Wang, Yulian Chen, Youjin Yi, Mingzhi Zhu, Yuanliang Wang, Zhonghua Liu, Yu Xiao

Institutions: Hunan Agricultural University, Hunan University of Medicine, Rutgers, The State University of New Jersey

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Education Department of Hunan Province, National Natural Science Foundation of China, Key Research and Development Program of Hunan Province of China, National Key Research and Development Program of China

Awards: G1852841916, G4758702312, G4949438313, G6652090842, G7077543166

OpenAlex ID: W4410084259

FWCI: 16.94

Cites: 57

Cited by: 47

Related to: 10