Related Experiment Video

Updated: Mar 19, 2026

Source and Route of Pyrrolizidine Alkaloid Contamination in Tea Samples
06:04

Source and Route of Pyrrolizidine Alkaloid Contamination in Tea Samples

Published on: September 28, 2022

2.6K

Preparation of Congou Black Tea from Stale Green Tea

W Guo1, K Sakata1, A Yagi1

  • 1a Department of Applied Biological Chemistry, Faculty of Agriculture , Shizuoka University , 836 Ohya, Shizuoka 422 , Japan.

Bioscience, Biotechnology, and Biochemistry
|June 10, 2016
PubMed
Abstract

No abstract available in PubMed .

More Related Videos

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves10:35

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves

Published on: June 15, 2019

8.4K
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

4.4K

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
1