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

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study
Medien: SpringerPlus
DOI: 10.1186/2193-1801-2-167
Band: 2
Artikelnummer: 167
Autoren: Dase Hunaefi, Prof. Dr. Iryna Smetanska
Seiten: 1-14
Veröffentlichungsdatum: 16.04.2013
Zitation: 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