Changes of the Chemical Constituents and Antioxidant Activity During Microbial-fermented Tea (Camellia sinensis L.) Processing |
Han, Seon-Kyeong
(Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Song, Yeon-Sang (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) Lee, Jun-Seol (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) Bang, Jin-Ki (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) Suh, Sae-Jung (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) Cho, Jeong-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) |
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