The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

SpringerPlus

Volumn 2, Issue 1, 2013, Pages

  Hunaefi, Dase ^a,b   Smetanska, Iryna ^a,c  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^c UNIVERSITY OF APPLIED SCIENCES WEIHENSTEPHAN TRIESDORF   (Germany)

Author keywords

And secondary metabolites; Antioxidant activity; Jasmonic acid; Java tea; Phenolics; Rosmarinic acid; Yeast extract

Indexed keywords

EID: 84876570948     PISSN: None     EISSN: 21931801     Source Type: Journal    
DOI: 10.1186/2193-1801-2-167     Document Type: Article

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