ST8430

3081-61-6

The reserve liquid is recommended to be packaged and frozen to avoid repeated freezing and thawing (-20℃, 1 month); The diluted working liquid is recommended to be used and prepared immediately

 Li R; Luo W; Liu Y; Chen C; Chen S; Yang J; Wu P; . The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture. Curr Res Food Sci. (IF 6.2690)

 Dahe Qiao, Junyan Zhu, Xiaozeng Mi, Hui Xie, Mingtao Shu, Minyi Chen, Rui Li, Shengrui Liu, Chaoling Wei. Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea. LWT-FOOD SCIENCE AND TECHNOLOGY. (IF 6.0560)

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