Temperature regulates flavor and bioactivity in dark tea fermentation: Insights from an <i>A</i> <i>spergillus tubingensis</i> single-strain model.

In contrast, 3,5-dimethoxycinnamic acid, a downstream product of the phenylalanine pathway derived from shikimate, exhibited an increasing trend, showcasing the fungus's ability to not only degrade but also generate new aromatic acids ( Wang et al., 2024 ).

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