Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential

Food Research International

Volumn 53, Issue 2, 2013, Pages 670-677

  Kim, Min Ju ^a   John, K M Maria ^a   Choi, Jung Nam ^a   Lee, Sarah ^a   Kim, Ah Jin ^a   Kim, Young Mi ^a   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

Author keywords

Anti oxidant activity; Camellia sinensis L.; Fermentation; Green tea; LC ESI IT MS MS; Metabolic change

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CAMELLIA SINENSIS L; GREEN TEA; LC-ESI-IT-MS/MS; METABOLIC CHANGES;

ASPERGILLUS; BIOACTIVITY; BIOMOLECULES; ELECTROSPRAY IONIZATION; FLAVONOIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLITES; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

FERMENTATION;

ASPERGILLUS ORYZAE; CAMELLIA SINENSIS;

EID: 84882910492     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.053     Document Type: Article

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