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    Enhancing tea aroma and quality through Kluyveromyces marxianus YE27 fermentation: A novel approach for microbial-fermented tea production

    Enhancing tea aroma and quality through Kluyveromyces marxianus YE27 fermentation: A novel approach for microbial-fermented tea production by Meei-Ju Yang, Hsiao-Ping Kuo, Yi-Tzu Kuo, Tsung-Chen Su, Reuben Wang, Shyue-Tsong Huang

    Published 2025-08-01
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