Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)

Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be link...

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Detalles Bibliográficos
Autores principales: Su, Wei-Ying, Gao, Shu-Yi, Zhan, Si-Jia, Wu, Qi, Chen, Gui-Mei, Han, Jin-Zhi, Lv, Xu-Cong, Rao, Ping-Fan, Ni, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047879/
https://www.ncbi.nlm.nih.gov/pubmed/35495938
http://dx.doi.org/10.3389/fnut.2022.865991

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047879/
https://www.ncbi.nlm.nih.gov/pubmed/35495938
http://dx.doi.org/10.3389/fnut.2022.865991

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