Unveiling Fermentation Effects on the Functional Composition of Taiwanese Native Teas.

Molecules · 2026 · PMC12787839 · PMID 41515465

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an increasing trendno p-value reported

Despite differences in extraction conditions and data expression, these comparisons are consistent with an increasing trend in GA content from non-fermented green teas to semi-fermented oolong teas and fully fermented black teas.

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