Variation in major phenolic compounds and quality potential of CTC black tea elicited by Saccharomyces cercevisiae and its correlation with antioxidant potential

Industrial Crops and Products

Volumn 55, Issue , 2014, Pages 289-294

  Maria John, K M ^a   Thiruvengadam, Muthu ^a   Enkhtaivan, Gansukh ^a   Kim, Doo Hwan ^a  

^a Konkuk University   (South Korea)

Author keywords

Antioxidant capacity; Black tea; Caffeine; Catechins; Flavonoids; Phenolic content; Yeast fermentation

Indexed keywords

AGENTS; CAFFEINE; FLAVONOIDS; PHENOLS; PLANTS (BOTANY); VITAMINS;

ANTIOXIDANT CAPACITY; BLACK TEA; CATECHINS; PHENOLIC CONTENT; YEAST FERMENTATION;

YEAST;

ANTIOXIDANT; COLOR; CORRELATION; FERMENTATION; ORGANIC ACID; PARAMETERIZATION; PHENOLIC COMPOUND; YEAST;

EID: 84896367535     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.02.006     Document Type: Article

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