Effects of storage time on the quality and microbial community of ripe Pu-erh tea
Year: 2025
Type: article
Language: en
Topic: Tea Polyphenols and Effects
Authors and affiliations:
raw_author_name: Liuyu Li
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Yiqiao Zhao
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Yilong Li
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Lisha Ran
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Jinhua Chen
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Kunbo Wang
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Zhonghua Liu
raw_affiliation_strings: Institute of Yunnan Circular Agriculture Industry, Simao, Yunnan 665000, China
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Shi Li
raw_affiliation_strings: Institute of Yunnan Circular Agriculture Industry, Simao, Yunnan 665000, China
raw_author_name: Jianan Huang
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
raw_author_name: Mingzhi Zhu
raw_affiliation_strings: National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China