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The effect of fermentation on the nitric oxide (NO)-suppressing activity of tea was investigated using an lipopolysaccharide (LPS)-activated RAW 264.7 cell model. Two species of tea, Taiwan tea No. 12 and Chinsin Oolong, commonly cultivated and consumed in Taiwan, were selected and manufactured with three degrees of fermentation. All of the teas including non-fermented green, partially fermented paochong...
The effect of glazes of various tea extracts upon the storage stability and the quality of bonito fillet and its associated storage deterioration are examined. Fresh bonito fillets were glazed using either water or tea extracts, which had been allowed to ferment to various extents. Ice glazing enhanced the storage quality of the bonito fillet as compared to an untreated sample. Some of the tea-glazing...
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