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...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-11-01
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| coleção: | Heliyon |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2405844024164948 |
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