Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea

Author:

Yao Yanni,Wu Mengyao,Huang Yingjie,Li Chuankai,Pan Xin,Zhu Wen,Huang Youyi

Funder

Fundamental Research Funds

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Pu-erh tea tasting in Yunnan, China: Correlation of drinkers' perceptions to phytochemistry;Ahmed;Journal of Ethnopharmacology,2010

2. Research progress on Eurotium cristatum;Chen;Journal of Northwest A & F University. Natural Science Edition,2012

3. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process;Chen;Journal of Bioscience and Bioengineering,2010

4. Variations of components of Fuzhuan tea during processing;Fu;Food Science,2008

5. Studies on the variation of polyphenol, carbohydrate and the number of Eurotium cristatum during the processing of Fu tea with fungus growing on the loose tea;Huang;Chinese Agricultural Science Bulletin,2012

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