Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermen...

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Bibliographic Details
Main Authors:	Chih-Feng Wang, Cui-Rou Huang, Ying-Chen Lu
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Series:	Foods
Subjects:	<i>Acetobacter pasteurianus</i> LYC1783 angiotensin converting enzyme inhibition antioxidants Chin-shin oolong GABA two-step fermentation
Online Access:	https://www.mdpi.com/2304-8158/12/8/1643

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