Antioxidant and alpha-glucosidase inhibitory activities of flavonoids isolated from fermented leaves of Camellia chrysantha (Hu) Tuyama
Microbial fermentation has long been known as a method for processing teas to raise products with novel biological activities. Our study aimed to chemically characterize flavonoid components in fungal mediated biotransformed Camellia chrysantha (Hu) Tuyama leaves.
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2025-05-01
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| Series: | Türk Biyokimya Dergisi |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/tjb-2024-0198 |
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