Changes in the Polyphenols and Alkaloid Compositions of processed Tea Leaves due to Variations of Fermentation Temperature

American Journal of PharmTech Research

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[1] 1.Department of Phytochemistry, S.A.C College of Pharmacy, Karnataka, India.;2.Department of Microbiology, S.A.C College of Medical Sciences, Karnataka, India.;3. Human Biologicals Ins;G. Ramu1*, K. Janakiram2, G. Senthilkumar3, B. Ramesh1.

关键词: Black tea;    fermentation;    polyphenols;    caffeine;    yield difference.;   

DOI  :  10.21276/ajptr

学科分类：药学

来源: American Journal Of Pharmtech Research

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