Value-added Tea (Camellia sinesis) as a Functional Food using the Kombucha ‘Tea Fungus’
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...
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| Main Authors: | , , |
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| 格式: | บทความวารสาร |
| 語言: | English |
| 出版: |
Science Faculty of Chiang Mai University
2019
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| 在線閱讀: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8735 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64013 |
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