Concepedia

Dynamic changes in the diversity and function of bacterial community during black tea processing

Wen-bao Jia, Yiqiao Zhao, Siyu Liao, Pin-wu Li, Yao Zou, Shengxiang Chen, Wei Chen, Chun-Lei He, Xiao Du, Mingzhi Zhu,

Food Research International · 2022 · 37 citations · 46 references

DOI

Concepts

References

46

Using network analysis to explore co-occurrence patterns in soil microbial communities

Albert Barberán, Scott T. Bates, Emilio O. Casamayor et al. · The ISME Journal · 2011 · 3K citations · Full text

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Experimental insights into the importance of aquatic bacterial community composition to the degradation of dissolved organic matter

Jürg B. Logue, Colin A. Stedmon, Anne M. Kellerman et al. · The ISME Journal · 2015 · 647 citations · Full text

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Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Shu Kaneko, Kenji Kumazawa, Hideki Masuda et al. · Journal of Agricultural and Food Chemistry · 2006 · 301 citations

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The aroma, taste, color and bioactive constituents of tea

Venkata Sai Prakash Chaturvedula, Indra Prakash · Journal of Medicinal Plants Research · 2011 · 286 citations · Full text

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Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Ángela Alcázar, O. Ballesteros, José Marcos Jurado et al. · Journal of Agricultural and Food Chemistry · 2007 · 248 citations

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