Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consi...

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Detalles Bibliográficos
Autores principales: Xu, Huiling, Hong, Jong Hyoung, Kim, Dabin, Jin, Young Hun, Pawluk, Alixander Mattay, Mah, Jae-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9394258/
https://www.ncbi.nlm.nih.gov/pubmed/35892627
http://dx.doi.org/10.3390/antiox11081425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9394258/
https://www.ncbi.nlm.nih.gov/pubmed/35892627
http://dx.doi.org/10.3390/antiox11081425

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