Evidence map›Paper›PMID 41008213›Full record

ArticleFoods (Basel, Switzerland)2025

Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation with

Jiahong Lan, Mingwei Xie, Xudong Li, Jialin Zhao, Zhenyu Li, Tong Yang, Jinping Wang, Junda Li, Linkai Li, Jie Le and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Valorization ofFrontiers in nutrition · 2026
    Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Jiahong LanCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Mingwei XieCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Xudong LiCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Jialin ZhaoCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Zhenyu LiCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Tong YangCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Jinping WangCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Junda LiCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Linkai LiCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Jie LeCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Li FanCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.
Li LiCollege of Tea and Food Science, Wuyi University, 358# Baihua Road, Wuyishan 354300, China.ORCID 0000-0002-8773-0318

Funding

College students Innovation and Entrepreneurship Training Program of Fujian Province S202310397053Wuyi University Functional Food Research Platform Fund 991-1227
6 · The paper itself

Abstract

Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure

Indexed as

antioxidant activityEurotium cristatumfermented teasensory evaluationsubmerged fermentationuntargeted metabolome

Identifiers

PMID41008213
PMCPMC12469720

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.