Antioxidant and Anti-Inflammatory Effects of Semi-Fermented Tea-Reference-Cited by-同舟云学术

Antioxidant and Anti-Inflammatory Effects of Semi-Fermented Tea

Published:2021-09-30 Issue:9 Volume:50 Page:927-935
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Yu-Rim¹²^ORCID,Moon Gyo-Ha¹²,Chung Kang-Hyun²,Lee Kwon-Jai³,Shim Doobo⁴,Kim Jong Cheol⁴,An Jeung Hee¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, KC University

2. Department of Food Science and Technology, Seoul National University of Science & Technology

3. Department of H-Lac, Daejeon University

4. Institute of Hadong Green Tea

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-09-927.pdf

Reference33 articles.

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2. Quality Characteristics and Antioxidant Activities of Strawberries according to Various Extraction Methods

3. Antioxidant Determinations by the Use of a Stable Free Radical

4. Choi Y, Han SK, Moon JH, Kim S, Ma SJ, Cho JY, et al. Characterization of the maximum fermented point in enzymatic fermentation of tea. J Kor Tea Soc. 2009. 15:85-91.

5. The Antioxidant Activities of the Some Commercial Teas

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