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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
- A Few Thoughts on Pu-Erh Tea
- Kombucha Beverage from Green, Black and Rooibos Teas: a Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity
- How Is Kombucha Made? Marketing to Consumers? 3
- Potential Exposure and Risk of Fluoride Intakes from Tea Drinks Produced In
- Perchlorate in Tea and Tea Beverages
- Poultry Breeds Storey’S Guide to Raising Ducks by Carol Ekarius Full Color Photos & Chickens, Ducks, by Dave Holderread Illustrations
- Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea
- Kombucha: a Promising Functional Beverage Prepared From
- Antioxidant Properties and Color Parameters of Herbal Teas in China
- Lecture 19 1
- Analysis of the Major Chemical Compositions in Fuzhuan Brick-Tea and Its Effect on Activities of Pancreatic Enzymes in Vitro
- Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects
- Download Loose Leaf Version for Chemistry in Context Free Ebook
- Microbial Succession and the Dynamics of Chemical Compounds During the Solid-State Fermentation of Pu-Erh Tea
- Antioxidant Activities of Kombucha Prepared from Three Different
- Oolong Tea Extract Induces DNA Damage and Cleavage and Inhibits Breast Cancer Cell Growth and Tumorigenesis HAIHONG SHI 1, JIN LIU 2, YIFAN TU 2, CARL E
- A Myanmar Fermented Tea Leaf
- The Tale of Tea Ancient Chinesewisdomtellsusso
- Pu-Erh Tea for Dummies
- Tea in China
- Oolong Tea Made from Tea Plants from Different Locations in Yunnan and Fujian, China Showed Similar Aroma but Different Taste Characteristics
- Quantitative Analysis and Discrimination of Partially Fermented Teas from Different Origins Using Visible/Near-Infrared Spectros
- How to Make Kombucha
- MEDICINAL CHINESE TEAS: Review Or Their Health Benefits with a Focus
- A Literature-Curated Database for Small Molecular Compounds Found From