Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)

Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)

Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be link...

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Bibliographic Details
Main Authors: Wei-Ying Su, Shu-Yi Gao, Si-Jia Zhan, Qi Wu, Gui-Mei Chen, Jin-Zhi Han, Xu-Cong Lv, Ping-Fan Rao, Li Ni
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
antioxidant activity
green tea
Pleurotus sajor-caju
submerged fermentation
volatile components
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.865991/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.865991/full

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