Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermen...

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Detalles Bibliográficos
Autores principales: Wang, Chih-Feng, Huang, Cui-Rou, Lu, Ying-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137939/
https://www.ncbi.nlm.nih.gov/pubmed/37107438
http://dx.doi.org/10.3390/foods12081643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137939/
https://www.ncbi.nlm.nih.gov/pubmed/37107438
http://dx.doi.org/10.3390/foods12081643

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