Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
Zihao Wang, Chengqin Zheng, Cunqiang Ma, Bingsong Ma, Jiacai Wang, Binxing Zhou, Tao Xia
Topics & Concepts
FermentationFood scienceGallic acidChemistryCatechinKaempferolPolyphenolTheobromineAntioxidantFlavonoidBiologyBiochemistryCaffeineEndocrinologyTea Polyphenols and EffectsTryptophan and brain disordersPhytochemicals and Antioxidant Activities