High Levels of Major Components and Antioxidant Activity of Fermented Tea Treated with Lactococcus lactis subsp. cremoris
Kieko Saito & Yoriyuki Nakamura · European Journal of Medicinal Plants · 2020
Tea is a popular drink all over the world and has been attracting attention for its beneficial health effects. We developed a fermented tea by processing it with an exopolysaccharides-producing lactic acid bacterium, Lactococcus lactis subsp. cremoris, in order to manufacture hig...
Open access
Research Article
10.9734/ejmp/2020/v31i1230303