Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea.
Chen QY, Liu ML, Li RY, Jiang B, Liu KY, Xiao YQ, Wang Q, Wang T, Zhao LQ, Wang WT, Liu ZW, Chen LJ, Ma Y, Zhao M.
Chen QY, et al. Among authors: li ry.
Curr Res Food Sci. 2024 Aug 28;9:100831. doi: 10.1016/j.crfs.2024.100831. eCollection 2024.
Curr Res Food Sci. 2024.
PMID: 39281340
Free PMC article.