Xin-Jun Liao

Comparative profiling of surface-sterilized leaf-associated microbiota and flavor-associated metabolites in two Gougunao tea cultivars across fresh and fermented leaf stages

Black tea quality is governed mainly by endogenous enzymatic reactions during processing, whereas relationships between surface-sterilized leaf-associated microbiota and flavor-related chemical variation remain unclear. Here, differences between two Gougunao tea cultivars and between fresh- and fermented-leaf stages we...