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Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)

Marina Rigling, Zhibin Liu, Miriam Hofele, Julia Prozmann, Chen Zhang, Li Ni, Rong Fan, Yanyan Zhang

2021Food Chemistry61 citationsDOI

Topics & Concepts

AromaLinaloolChemistryDPPHFood scienceCatechinAntioxidantFermentationFlavorGeraniolOdorGreen teaBiochemistryOrganic chemistryPolyphenolEssential oilTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies
Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling) | Litcius