Non-fermented green tea has much higher antimicrobial activity compared to fermented teas such as black tea, oolong, etc. The degree of fermenting is essentially related to the loss of antimicrobial activity.
Int J Food Microbiol. 1999 May 1;48(2):125-30
Post (admin only)
Note: others can comment on the postings by clicking on the comment icon next to the postingSearch:
Categories
- Dietary Section (84)
- Wheat-free (26)
- ECCM Internal (2)
- Environment (11)
- Recipe Corner (39)
- Research (104)
- Steve's Recipes (5)
- Suggestions (5)
- Uncategorized (33)
- Wendy's Recipes (37)
- Produce Comments (4)
- Women's Health (11)
Links
Archives
- October 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- December 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- March 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- January 2009
- November 2008
- July 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007