Y Miyata, K Terai, K Tamaya, M Maeda… - US Patent …, 2011 - Google Patents US 7,901,724 B2 Page 2 Linskens, HF andJ.F. Jackson, Plant Volatile Analysis, 1997, vol. 19, Springer-Verlag Berlin Heidelberg, pp. 231-242.* International Search Report; Oct. 26, 2005; 2 pages. State Intellectual Property Office of People's Republic of China First Office ... Cited by 1 - Related articles - All 4 versions
[PDF] from phatea.comD Fu, EP Ryan, J Huang, Z Liu, T Weir… - Food Research …, 2011 - Elsevier Emerging evidence supports health-promoting properties of post-fermented Chinese Brick Tea. Fu Zhuan Tea, fermented with the fungus, Erotium cristatum, contains a unique phytochemical profile attributed to its unique method of processing. Fu Zhuan Tea has been shown to ...
H Jiang, T Shii, Y Matsuo, T Tanaka, ZH Jiang… - Food Chemistry, 2011 - Elsevier A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2-carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic ...
R Karki, N Sahi, ER Jeon, YS Park… - Plant Foods for Human …, 2011 - Springer Abstract Oxidation susceptibility of serum lipid and the proliferation and migration of vascular smooth muscle cells (VSMC) from tunica media to the sub endothelial region are the key steps in the progression of atherosclerosis. The objective of this study was to determine the ... Related articles - All 5 versions
[PDF] from biomedcentral.comR Hirota, N Ngatu, M Miyamura… - BMC …, 2011 - biomedcentral.com ... Goishi tea is a post-heating fermentedtea that has been reported to have higher free radical scavenging activity. ... scavenging activity [3-7]. Since more than 100 years ago, a post-heating fermentedtea has been produced in many places in Japan. ...
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