Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
Cunqiang Ma(Nanjing Agricultural University), Tao Xia(Anhui Agricultural University), Chengcheng Xu(Yunnan Agricultural University), Chengqin Zheng(Yunnan Agricultural University), Binxing Zhou(Yunnan Agricultural University), Xiaohong Li(Yunnan Agricultural University)
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