FUNGAL COLONIZATION OF PU‐ERH TEA IN YUNNAN
- 25 May 2010
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 30 (4), 769-784
- https://doi.org/10.1111/j.1745-4565.2010.00240.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Characteristic fungi observed in the fermentation process for Puer teaInternational Journal of Food Microbiology, 2008
- Mycobiota in the processing areas of two different meat productsInternational Journal of Food Microbiology, 2008
- Fungal colonization of sago starch in Papua New GuineaInternational Journal of Food Microbiology, 2007
- Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systemsInternational Journal of Food Microbiology, 2007
- Ochratoxin A Production and Amplified Fragment Length Polymorphism Analysis of Aspergillus carbonarius , Aspergillus tubingensis , and Aspergillus niger Strains Isolated from Grapes in ItalyApplied and Environmental Microbiology, 2006
- Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing ProcessEngineering in Life Sciences, 2005
- Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-erh, and Green Tea Leaves in RatsJournal of Agricultural and Food Chemistry, 2004
- Effects of Pu-erh Tea on Oxidative Damage and Nitric Oxide ScavengingJournal of Agricultural and Food Chemistry, 2004
- Detection and Taxonomic Placement of Endophytic Fungi within Frond Tissues of Livistona chinensis Based on rDNA SequencesMolecular Phylogenetics and Evolution, 2001
- Composition and toxigenic potential of the mould population on dry-cured Iberian hamInternational Journal of Food Microbiology, 1996