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, Prof. Dr. 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.