Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
Sinem Salman, Gülsüm Öz, Rasih Felek, Ayhan Haznedar, Turgay Turna, Feramuz Özdemir
Topics & Concepts
ChemistryFood scienceABTSGallic acidCatechinAntimicrobialFermentationDPPHEpigallocatechin gallateEnterococcus faecalisEpicatechin gallateProanthocyanidinAntioxidantPolyphenolEscherichia coliBiochemistryOrganic chemistryGeneTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies