Comparative Evaluation of Bioactive Potentials in Functional Tea Infusion of Fermented and Non-fermented Centella asiatica Blended with Ginger and Green Tea
Leichombam Sophia, Angam Raleng, N. Malemnganbi Chanu, Z. Kawiphungwangbao Newmai & Indu · European Journal of Nutrition & Food Safety · 2025
Aim: To develop and evaluate functional tea infusions from fermented and non-fermented Centella asiatica leaves blended with ginger and green tea, and to assess their antioxidant, phenolic, flavonoid contents, and sensory qualities. Study Design: Comparative experimental study of...
Open access
Research Article
10.9734/ejnfs/2025/v17i91832