Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat (Eriobotrya Japonica) and green tea leaves

Takashi Tanaka, Yuji Miyata, Kei Tamaya, Rie Kusano, Yosuke Matsuo, Shizuka Tamaru, Kazunari Tanaka, Toshiro Matsui, Masamichi Maeda, Isao Kouno

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