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Biological Evaluation and Application of Fermented Miang (Camellia sinensis Var. assamica (J.W.Mast.) Kitam.) for Tea Production

by Panee Sirisa-Ard, Nichakan Peerakam, Supadarat Sutheeponhwiroj, Tomoko Shimamura and Suwalee Kiatkarun

Journal of Food and Nutrition Research. 2017, 5(1), 48-53. DOI: 10.12691/jfnr-5-1-8
Pub. Date: January 21, 2017Views: 6196 Downloads: 4382Like: 0

Camellia sinensis (L.) Total phenolic content Antioxidant Tyrosinase Hyaluronidase Anti-glycation

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