Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential-Reference-Cited by-同舟云学术

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Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential

Published:2013-10 Issue:2 Volume:53 Page:670-677
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kim Min Ju,John K.M. Maria,Choi Jung Nam,Lee Sarah,Kim Ah Jin,Kim Young Mi,Lee Choong Hwan

Funder

Bio-industry Technology Development Program

Industrialization Support Program for Bio-technology of Agriculture and Forestry

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

2. Metabolite profiling of Cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation;Baek;Bioscience, Biotechnology, and Biochemistry,2010

3. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Comparative antimutagenic and anticancer activity of three fractions of black tea polyphenols thearubigins;Bhattacharya;Nutrition and Cancer,2011

5. Dealing with the unknown: Metabolomics and metabolite atlases;Bowen;Journal of the American Society for Mass Spectrometry,2010

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