Tea fermentation effect on rosmarinic acid and antioxidant properties using selected elicitation of invitro sprout culture of Orthosiphon aristatus (Java tea) as a model study

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: Tea fermentation effect on rosmarinic acid and antioxidant properties using selected elicitation of invitro sprout culture of Orthosiphon aristatus (Java tea) as a model study
Medien: Food Biotechology
Autoren: Dase Hunaefi, Divine Nkonyam Akumo, Nazim Gruda, Iryna Smetanska
Veröffentlichungsdatum: 29.01.2012
Zitation: Hunaefi, Dase; Akumo, Divine Nkonyam; Gruda, Nazim; Smetanska, Iryna (2012): Tea fermentation effect on rosmarinic acid and antioxidant properties using selected elicitation of invitro sprout culture of Orthosiphon aristatus (Java tea) as a model study. Food Biotechology.