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2 articles for “oolong”
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The Change in Physico-chemical, Biochemical and Microbiological Parameters of White, Green, Black and Oolong Tea during Storage in Different Packaging with Different Desiccants
Abstract: Tea is commercially important cash crop. The shelf life of tea is a major concern of tea industries. Different types of tea like White, Oolong, Green and Black tea have some individually distinct quality parameters like physico-chemical, biochemical and microbial content, which are changed (deteriorated) during storage-and the trend of changes are also distinct for each type. Use of different packaging materials along with different desiccant like silica, calcium chloride …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 10, Issue 3, 2020 · pp. 38–48 Read article
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Study of benefits and drawbacks of tea
Abstract: Tea is a soft beverage allowed under specifications from World Health Organization (WHO). Over dosage of tea create oxidative stress and liver toxicity at certain concentrations. Patients’ specific speculations prohibit ingestion those deficits procured from vitamin K. This is logical to treat any dosage within standards of intake. In case of alterations in any dose may devoid health benefits like prevention of cancer and cardiovascular diseases, anti-inflammatory, anti-arthritic, anti-bacterial, anti-angiogenic, …
Published in Research & Reviews : Journal of Botany · Vol. 10, Issue 1, 2021 · pp. 1–3 Read article