Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation....
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
BMC
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/93fadeb5c93d40ef91ac38751b94b8b9 |
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