Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii

Abstract Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation with Lactobacillus and SCOBY as fermented materials and using Eucheuma Cottonii seaweed. During fermentation, the...

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Hlavní autoři:	Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Abdurahman Hamid Nour, Noormazlinah Ahmad, Abeer Essam Noman, Luay M. Alsubhi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer 2025-09-01
Edice:	Discover Food
Témata:	Seaweed fermentation Symbiotic beverages Flavonoid and phenolic content Antioxidant activity Eucheuma Cottonii
On-line přístup:	https://doi.org/10.1007/s44187-025-00444-0
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