The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea-Reference-Cited by-同舟云学术

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The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea

Published:2022-10-07 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kongbantad Jaruwan¹,Takagi Hiroshige²,Tamura Hirotoshi¹,Takata Goro¹,Yokota Natsumi¹,Fukui Chika¹,Khanongnuch Chartchai³

Affiliation:

1. Faculty of Agriculture Kagawa University Kagawa Japan

2. Kamikatsu Awa‐bancha Association Tokushima Japan

3. Faculty of Agroindustry Chiang Mai University Chiang Mai Thailand

Funder

Kagawa University

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17186

Reference20 articles.

1. Microbial conversion of sugars from plant biomass to lactic acid or ethanol

2. Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea;Horie M.;Food Science & Nutrition,2016

3. Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha

4. Relative susceptibility of deciduous and permanent dental hard tissues to erosion by a low pH fruit drink in vitro

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea;Food Chemistry;2024-11

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