Enhancement of fermentation process in Pu-Erh tea by tea-leaf extract

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Hou, C W ^a   Jeng, K C ^b   Chen, Y S ^c  

^a YUANPEI UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Fermentation; Fresh tea leaf extract; Functional contents; Pu erh tea; Streptomyces cinereus

Indexed keywords

4 AMINOBUTYRIC ACID; ACETONITRILE; ACETONITRILE DERIVATIVE; ANTIOXIDANT; CATECHOL OXIDASE; PLANT EXTRACT; SCAVENGER;

ARTICLE; BACTERIUM; CHEMISTRY; FERMENTATION; FOOD PRESERVATION; FUNGUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; ODOR; PLANT LEAF; TASTE; TEA;

ACETONITRILES; ANTIOXIDANTS; BACTERIA; CATECHOL OXIDASE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; FUNGI; GAMMA-AMINOBUTYRIC ACID; HUMANS; ODORS; PLANT EXTRACTS; PLANT LEAVES; TASTE; TEA;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; BLASTOBOTRYS; STREPTOMYCES; STREPTOMYCES CINEREUS;

EID: 74249107707     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01441.x     Document Type: Article

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