Chinese dark teas: Postfermentation, chemistry and biological activities

Food Research International

Volumn 53, Issue 2, 2013, Pages 600-607

  Zhang, Liang ^a   Zhang, Zheng zhu ^a   Zhou, Yi bin ^a   Ling, Tie jun ^a   Wan, Xiao chun ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biological activities; Catechins; Chinese dark teas; Lipid lowering; Postfermentation

Indexed keywords

ANTIMUTAGENIC ACTIVITY; CATECHINS; CHEMICAL CONSTITUENTS; CHINESE DARK TEAS; CONTROLLED CONDITIONS; LIPID LOWERING; LOW DENSITY LIPOPROTEINS; POSTFERMENTATION;

BEVERAGES; BIOACTIVITY; CHEMICAL ANALYSIS; CHOLESTEROL; FLAVONOIDS; HEALTH; MICROORGANISMS; PHENOLS;

QUALITY CONTROL;

ASPERGILLUS; CAMELLIA ASSAMICA; CAMELLIA SINENSIS; EUROTIUM; PENICILLIUM;

EID: 84882814757     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.016     Document Type: Review

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