The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Title: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study
Media: SpringerPlus
DOI: 10.1186/2193-1801-2-167
Volume: 2
Article number: 167
Authors: Dase Hunaefi, Prof. Dr. Iryna Smetanska
Pages: 1-14
Publication date: 16.04.2013
Citation: Hunaefi, Dase; Smetanska, Iryna (2013): The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study. SpringerPlus 2, 167, S. 1-14. DOI: 10.1186/2193-1801-2-167