Simple Method for the Preparation of Teadenols A and B by a Combined Process of Submerged Culture with <i>Aspergillus</i> sp. and Chromatographic Separation-Reference-Cited by-同舟云学术

Simple Method for the Preparation of Teadenols A and B by a Combined Process of Submerged Culture with Aspergillus sp. and Chromatographic Separation

Published:2017 Issue:1 Volume:23 Page:91-100
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Song Ji-Hyun¹,Miyazaki Hitoshi²,Yoshida Shigeki²

Affiliation:

1. Department of Life Science and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba

2. Faculty of Life and Environmental Sciences, University of Tsukuba

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/1/23_91/_pdf

Reference41 articles.

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3. Friedman, M., Levin, C.E., Choi, S.H., Lee, S.U., and Kozukue, N. (2009). Changes in the composition of raw tea leaves from the Korean Yabukida plant during high temperature processing to pan-fried Kamairi-Cha green tea. J. Food Sci., 74, 406-412.

4. Hou, C.W., Jeng, K.C., and Chen, Y.S. (2009a). Enhancement of fermentation process in pu-erh tea by tea leaf extract. J. Food Sci., 75, 44-48.

5. Hou, Y., Shao, W., Xiao, R., Xu, K., Ma, Z., Johnstone, B.H., and Du, Y. (2009b). Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model. Exp. Gerontol., 44, 434-439.

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