Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Liao Xue(Jiangsu University), Mingyong Xie(Nanchang University), Hongbing Ren, Tonghao Du(Nanchang University), Philippe Madjirebaye(Nanchang University), Yuming Dai(Nanchang University), Zhen Peng(Nanchang University), Tao Xiong(University of Science and Technology of China), Muyan Xiao(Nanchang University), Tao Huang(Nanchang University), Lu Yang(Weifang Medical University), Jim Hardie(University Colleges Australia), Shijin Xiong(Nanchang University)
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