Fermented tea
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- Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas
- Tea Culture in Eastern Asia
- ANTIMICROBIAL ACTIVITY of FERMENTED GREEN TEA LIQUID You-Ying Tu'", Hui-Long Xia
- Stability and Chemical Changes of Phenolic Compounds During Oolong Tea Processing
- Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas
- What Is Tea? • Tea Is Made from Leaves of Camellia Sinensis, Or Closely Related Cousins
- Production of Theophylline Via Aerobic Fermentation of Pu-Erh Tea Using Tea
- Understanding Kombucha Tea Fermentation: a Review Silvia Alejandra Villarreal Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard, Patricia Taillandier
- A Study of Renqing, Mianzi, Collectivism, and Man-Nature Unity Culture Lingyun Tong1, Anne Toppinen1 and Lei Wang2*
- Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources
- Markets for Certified Chinese Medicinal and Aromatic Plants
- A: Pu-Erh Tea Is a “Post-Fermented Tea.”
- Research Article Comparison of the Volatile Compounds Among Different Production Regions of Green Tea Using Simultaneous Distil
- Study on the Fermentation Mechanism of Pu'er Tea Fermentation High Temperature Bacteria in the Solid Fermentation Process of Pu'er Tea
- Matured Leaves Impact on Basic Segments in Greed and Oolong Tea
- Toxicology Letters Tea and Human Health: the Dark Shadows
- A Fermented Tea Beverage
- CHAPTER 12 Antioxidant Capacity of Tea: Effect of Processing and Storage