Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas.

Foods · 2023 · PMC10137939 · PMID 37107438

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an increasing trendno p-value reported

The functional components and antioxidant capacity in the LOT, MOT, and FOT were positively correlated with each other, indicating an increasing trend during the acetic acid fermentation process. 4.

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