Review for development of microbial diversity during dark tea fermentation period
1. Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City university, Yiyang 413000; 2. Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha 410004, China
XU Zheng-gang, WU Liang, LIU Shi-quan,HUANG Hui-min,DONG Meng, ZHAO Yun-lin. Review for development of microbial diversity during dark tea fermentation period[J]. , doi: 10.3969/j.issn.2095-1736.2019.03.092.