Food chemistry
Differences and correlations between chiral amino acid contents and microbiota in different processing stages of Keemun black tea.
Song Jiao, Xinquan Wang, Hongyu Liu, Yue Wu, Peipei Qi, Zeting Huang, Jiahui Liang, Weihua Peng, Shanshan Di
Published: 202610.1016/j.foodchem.2026.147959
Abstract
Keemun black tea (KBT) is one of the most famous black teas globally, and this study explored the differences of chiral amino acids in different types, grades, and processing stages, revealing the correlations with microbiota. The total and D-form am…
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