Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality

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ISSN Print: 2333-9705
ISSN Online: 2333-9721
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"Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality"
written by Yaru Ning, Zhe Wu, Zhaojia Li, Ran Meng, Zhizhong Xue, Xiuping Wang, Xuelin Lu, Xiaodong Zhang,
published by Open Access Library Journal, Vol.7 No.5, 2020

has been cited by the following article(s):

[1]	Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response …
	Heliyon, 2022

[2]	Effects of long-term storage on radical scavenging properties and phenolic content of Kombucha from black tea
	Molecules, 2021

[3]	Continuous biomass and lipid production from local chlorella-bacteria consortium in raw wastewater using volatile fatty acids
	2020

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[1]	Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea Molecules, 2021 DOI:10.3390/molecules26185474