Functional characterization and safety assessment of tea-derived Aspergillus sydowii, a core microbe capable of concurrent theabrownins production and caffeine degradation.
- DOI
- 10.1016/j.foodchem.2026.152017
- Published
- 2026 Nov 6
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.152017,
title = {Functional characterization and safety assessment of tea-derived Aspergillus sydowii, a core microbe capable of concurrent theabrownins production and caffeine degradation.},
author = {Cheng L and Zhu H and Peng L and Xu L and Peng Y and Wang Z and Zhu H and Wei X},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.152017},
url = {https://doi.org/10.1016/j.foodchem.2026.152017}
}RIS
TY - JOUR TI - Functional characterization and safety assessment of tea-derived Aspergillus sydowii, a core microbe capable of concurrent theabrownins production and caffeine degradation. AU - Cheng L AU - Zhu H AU - Peng L AU - Xu L AU - Peng Y AU - Wang Z AU - Zhu H AU - Wei X PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.152017 UR - https://doi.org/10.1016/j.foodchem.2026.152017 ER -
APA
L, C., H, Z., L, P., L, X., Y, P., Z, W., H, Z., & X, W. (2026). Functional characterization and safety assessment of tea-derived Aspergillus sydowii, a core microbe capable of concurrent theabrownins production and caffeine degradation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.152017
Source records
- pubmed · retrieved 2026-11-10T18:51:02.982Z