Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis

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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Bibliographic Details
Main Authors: Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty, Malay Bhattacharya
Format: Article
Language:English
Published: BMC 2021-11-01
Series:Food Production, Processing and Nutrition
Subjects:
Tea petal
Antioxidant
GC-MS
Fermentation
brewer’s yeast
Online Access:https://doi.org/10.1186/s43014-021-00075-9

Internet

https://doi.org/10.1186/s43014-021-00075-9

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