HIGHLIGHTS
- who: Sawarin Wispen et al. from the Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand have published the research: Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product, in the Journal: Fermentation 2022, 8, x FOR PEER REVIEW of /2022/
- what: The study shows the second process of juice from production for the conversion to functional drink with reasonable properties. The aim of this study is determining the proper fermentation period of the pickled tea juice that results in highest antioxidant . . .
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