Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha by Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai

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Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine by Yuan Chen, Huimin An, Yiwen Huang, Youcang Jiang, Jiaqi Ying, Sirui Wang, Chunniu Li, Zhaoyang Bu, Xianmin Li, Yuelan Pang, Zhusheng Liu, Shi Li, Zhonghua Liu, Jianan Huang

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