Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome
Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome
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DOI：
10.1021/acs.jafc.1c01607
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发表时间：
2021
影响因子：
6.1
通讯作者：
Bennetzen Jeffrey L.
中科院分区：
文献类型：
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作者：
Tong Wei;Yu Jie;Wu Qiong;Hu Lizhen;Tabys Dina;Wang Yijun;Wei Chaoling;Ling Tiejun;Inayat Mallano Ali;Bennetzen Jeffrey L.
