A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

LWT

Volumn 71, Issue , 2016, Pages 260-267

  Huang, Youyi ^a   Xiao, Xiudan ^b   Cong, Liu ^c   Wu, Mengyao ^a   Huang, Yingjie ^a   Yao, Yanni ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Agriculture Department   (China)

^c Pu'er Institute of Pu erh Tea   (China)

Author keywords

Anaerobic solid state fermentation; Fermentation metabolites; Gallic acid; Pickled tea; Quality characteristics

Indexed keywords

AMINO ACIDS; FERMENTATION; METABOLITES; PARAFFINS; VOLATILE ORGANIC COMPOUNDS;

ANAEROBIC FERMENTATION; CAMELLIA SINENSIS; GALLIC ACIDS; MICROBIAL TRANSFORMATION; QUALITY CHARACTERISTIC; SOLID-STATE FERMENTATION; SOLUBLE SUGAR CONTENTS; VOLATILE COMPOUNDS;

TEA;

EID: 84962786797     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.047     Document Type: Article

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