The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health pro...

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Detalles Bibliográficos
Autores principales: Chupeerach, Chaowanee, Aursalung, Amornrat, Watcharachaisoponsiri, Thareerat, Whanmek, Kanyawee, Thiyajai, Parunya, Yosphan, Kachakot, Sritalahareuthai, Varittha, Sahasakul, Yuraporn, Santivarangkna, Chalat, Suttisansanee, Uthaiwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827290/
https://www.ncbi.nlm.nih.gov/pubmed/33429899
http://dx.doi.org/10.3390/foods10010117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827290/
https://www.ncbi.nlm.nih.gov/pubmed/33429899
http://dx.doi.org/10.3390/foods10010117

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