Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea.

Horie, Masanori; Nara, Kazuhiro; Sugino, Sakiko; Umeno, Aya; Yoshida, Yasukazu

Horie, Masanori; Nara, Kazuhiro; Sugino, Sakiko; Umeno, Aya; Yoshida, Yasukazu.

Afiliación

Horie M; Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan.
Nara K; Faculty of Human Life Sciences Jissen Women's University Hino Tokyo Japan.
Sugino S; Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan.
Umeno A; Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan.
Yoshida Y; Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan.

Food Sci Nutr ; 5(3): 639-645, 2017 05.

Article en En | MEDLINE | ID: mdl-28572952

Palabras clave

aerobic fermentation; anaerobic fermentation; antioxidant activity; catechins; fermented tea

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2017 Tipo del documento: Article Pais de publicación: Estados Unidos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google