Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consi...

Full description

Bibliographic Details
Main Authors: Huiling Xu, Jong Hyoung Hong, Dabin Kim, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Antioxidants
Subjects:
fermented green tea
one- and two-step fermentation
acetic acid fermentation
lactic acid fermentation
fermentation optimization
<i>Acetobacter pasteurianus</i>
Online Access:https://www.mdpi.com/2076-3921/11/8/1425

Internet

https://www.mdpi.com/2076-3921/11/8/1425

Similar Items