Microbial fermented tea – a potential source of natural food preservatives

By H. Mo, Yang Zhu, Zongmao Chen. 2008

156 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/4d57d15741672b391f229e33a81917710b13dcca

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Cassava root is also traditionally fermented into sweet dessert known as tapé in Indonesia (Tamang, 2010b).”