云南农业大学:Cunqiang Ma, Xiaohong Li, Chengqin Zheng, et al.Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis. Food Chemistry 2021 Feb 10;350 . IF=6.306