| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542985 | Food Chemistry | 2011 | 12 Pages |
Abstract
⺠Catechins decreased during tea fermentation and it resulted in increase of tannins. ⺠Caffeine was higher in green tea due to the loss during tea fermentation. ⺠Total soluble phenolics and antioxidant capacity decreased during fermentation. ⺠Tea fermentation significantly changed the profile of volatile aroma compounds.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Youngmok Kim, Kevin L. Goodner, Jong-Dae Park, Jeong Choi, Stephen T. Talcott,