The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves
蒸煮发酵对茶叶营养价值、抗氧化活性和抑菌性能的影响
期刊:Foods
影响因子:4.7
doi:10.3390/foods10010117
Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna, Uthaiwan Suttisansanee