Value-added Tea (Camellia sinesis) as a Functional Food using the Kombucha ‘Tea Fungus’

• المؤلفون الرئيسيون: Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara
• التنسيق: บทความวารสาร
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8735; http://cmuir.cmu.ac.th/jspui/handle/6653943832/64013

The objective of this study was to determine the antioxidant and starch hydrolase inhibitory activities of Chinese black tea, oolong tea, green tea and Sri Lankan black tea through fermentation with the ‘tea fungus’ (Kombucha). The fermentation was carried out for 7 days and the functional propertie...