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Exploring the Potential of Lactobacillus plantarum to Enhance Functional Black Tea Beverages

by Zhiyuan Wang, Jiayi Yu, Yu Su, Jiaxiu Wang, Shuai Wang, Lei Yuan and Shuo Wang

Journal of Food and Nutrition Research. 2025, 13(8), 307-314. DOI: 10.12691/jfnr-13-8-5
Pub. Date: August 17, 2025Views: 1997 Downloads: 3960Like: 2

Lactobacillus plantarum black tea fermentation principal component analysis functional beverages

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