Effects of fermented tea by <scp><i>Aspergillus cristatus</i></scp> on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
This study highlights the potential of utilizing FBT as a functional food ingredient or additive, paving the way for the development of new health-promoting products. © 2024 Society of Chemical Industry.
Authors
- Linlin Ma (ORCID: https://orcid.org/0000-0002-4716-5158)
- Fuhang Song
- Xiaoying Li (ORCID: https://orcid.org/0000-0003-3363-7756)
- Caixia Li (ORCID: https://orcid.org/0000-0003-1717-160X)
- Wei Dai (ORCID: https://orcid.org/0000-0002-5558-0685)
- Xiuli Xu (ORCID: https://orcid.org/0000-0002-0237-1417)
- Xinyu Liu (ORCID: https://orcid.org/0009-0008-8239-6294)
Institutions
- Griffith University (AU)
- Beijing Technology and Business University (CN)
- China University of Geosciences (Beijing) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-07
- DOI
- https://doi.org/10.1002/jsfa.14067
- Citations
- 2
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.85