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High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity |
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| Authors: | Yuwan Wang Mingyue Zhang Zhengzhu Zhang Hengqian Lu Xueling Gao Pengxiang Yue |
| Affiliation: | 1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;3. Damin Foodstuff (Zhangzhou) Co. Ltd, Zhangzhou, Fujian, China |
| Abstract: | |
| Keywords: | fermented tea high‐theabrownins submerged fermentation optimization Box‐Bencken design |