ArticleFood science & nutrition2020
Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Liupao Tea Extract Alleviates Rheumatoid Arthritis in Mice by Regulating the Gut-Joint Axis Mediated via Fatty Acid Metabolism.Foods (Basel, Switzerland) · 2025Article
- Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage.Food chemistry: X · 2025Article
- Mycotoxins in Tea ((Toxins · 2022Article
- Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China.Frontiers in nutrition · 2022Article
- Post-Flood Impacts on Occurrence and Distribution of Mycotoxin-Producing Aspergilli from the SectionsJournal of fungi (Basel, Switzerland) · 2020Article
- Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Storage environment caused the difference between Jinhua Pu-erh tea (JPT) and General Pu-erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant (
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Registered trials
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