Synopsis of recent research by authors named "Wei-Ying Su"
- Wei-Ying Su's recent research focuses on the intersection of fermentation processes and their effects on the sensory and nutritional properties of green tea infusions.
- The study titled "Evaluation of Volatile Profile and Antioxidant Activity of Fermented Green Tea Infusion With Oyster Mushroom" highlights how microbial fermentation can enhance the flavor profile and antioxidant capacity of green tea, potentially leading to improved health benefits.
- Findings suggest that fermentation not only alters the taste experience of green tea but also enhances its nutritional value, demonstrating the potential for innovative beverage development through fermentation techniques.
