Open AccessInfluence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea
Author(s) -
PengFei Tu
Publication year - 2016
Publication title -
journal of chinese pharmaceutical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.138
H-Index - 12
ISSN - 1003-1057
DOI - 10.5246/jcps.2016.04.032
Subject(s) - aroma , fermentation , food science , chemistry
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