Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time
Objective: Study the impact of fermentation time on the phytochemical properties, antioxidant and antileishmanial activities. Materials and methods: The preparation of Kombucha tea by fermentation was performed under aseptic conditions and symbiotic culture of bacteria and yeast (SCOBY) layer was ma...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier
2024-11-01
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| Cyfres: | Heliyon |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S2405844024164948 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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