Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Indian Journal of Microbiology

Volumn 53, Issue 1, 2013, Pages 70-76

  Bai, Wei Fang ^a   Guo, Xin Yue ^b   Ma, Li Qing ^a   Guo, Li Qiong ^a   Lin, Jun Fang ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Fermentation tea; Medicinal mushroom; Polyphenols amino acids ratio; Sensory evaluation

Indexed keywords

BASIDIOMYCOTA; GANODERMA LUCIDUM; GRIFOLA FRONDOSA;

EID: 84874744958     PISSN: 00468991     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12088-012-0345-0     Document Type: Article

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