Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1086-1091

  Wang, Xiaogang ^a,b   Wan, Xiaochun ^b   Hu, Shuxia ^b   Pan, Caiyuan ^a  

^a UNIVERSITY OF SCIENCE AND TECHNOLOGY OF CHINA   (China)

^b ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aspergillus niger van Tieghem; Caffeine; Mechanism; Microbial fermentation; Tea

Indexed keywords

CAFFEINE; THEOBROMINE; THEOPHYLLINE;

ARTICLE; ASPERGILLUS NIGER; CONTROLLED STUDY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOULD; NONHUMAN; TEA;

ASPERGILLUS NIGER;

EID: 36348950847     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.023     Document Type: Article

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