Xin-Ya Chen

Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation

Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened Pu-erh tea fermentation. A physicochemical analysis revealed that fer...