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Biodiva and FrootZen considerably improved polyphenols content additionally the air radical absorbance capability of fermented teas. Some endogenous volatiles such as for instance ketones, lactones and aldehydes decreased to reduce or undetected amounts, but among the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus examples respectively. Consequently, green tea leaf fermentation by appropriate non-Saccharomyces yeasts can enhance its anti-
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