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Antioxidant Activities and Quality Characteristics of Fermented Codonopsis lanceolata Tea according to Heating Processes

机译：根据加热过程的抗氧化剂活性和发酵Codonopsis典型茶叶的优质特征

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Ji Yeon Lee; Byung Keuk Kim; Hong Je Park;
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1. Enhancement of antioxidant activities of Codonopsis lanceolata and fermented Codonopsis lanceolata by ultra high pressure extraction. [J] . Sung Jin Park, Dong Sik Park, Su Bock Lee, Journal of the Korean Society of Food Science and Nutrition . 2010,第12期

机译：超高压提取增强党参和发酵党参的抗氧化活性。
2. Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar [J] . Tie-Yan Jin, Myeong-Hyoen Wang Journal of the Korean Society of Food Science and Nutrition . 2013,第5期

机译：用糖制党参茶的品质特性
3. Changes of Physicochemical, Sensory and Antioxidant Activity Characteristics in Rice Wine, Yakju Added with Different Ratios of Codonopsis lanceolata [J] . Jin T-Y, Lee W-G, Lee I-S, Korean Journal of Food Science and Technology . 2008,第2期

机译：不同比例党参添加黄酒，药酒的理化，感官和抗氧化活性的变化
4. Formulation of herbal tea drinks by adding green tea to improve antioxidant activities [C] . Megawati, Teni Ernawati, Lia Meilawati, International Symposium on Applied Chemistry . 2019

机译：添加绿茶以改善抗氧化活性的制剂茶饮
5. Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants [D] . Webber, Daniel Morgan 2006

机译：微生物促进热稳定脱脂米糠中酚类的释放和发酵上清液的抗氧化活性
6. Steamed and Fermented Ethanolic Extract from Codonopsis lanceolata Attenuates Amyloid-β-Induced Memory Impairment in Mice [O] . Jin Bae Weon, Min Rye Eom, Youn Sik Jung, 2016

机译：党参党参的蒸制和乙醇提取物可减轻淀粉样β诱导的小鼠记忆障碍。
7. Changes of Efficacy of Antioxidant, Antidyslipidemic, Antidiabetic and Microbiological Characteristics in Fermented and Salt-treated Fermented Codonopsis lanceolata [O] . Eun-Hak Seong, Myeong-Jong Lee, Hojun Kim, 2018

机译：发酵和盐处理的发酵中抗氧化剂，抗炎性，抗糖尿病和微生物学特征的疗效变化

Antioxidant Activities and Quality Characteristics of Fermented Codonopsis lanceolata Tea according to Heating Processes

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