4.1 Article

The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea

Yang Xu et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)

Article Food Science & Technology

Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas

E Satoh et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2005)