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Biological, chemical and antioxidant activities of different types Kombucha
Three types of Kombucha fermented tea, rice, and barley were produced in order to study their changes of biological and chemical parameters. About a 2-fold increase in mushroom dry weight after 8 days of growth was observed with Kombucha tea. The optical density of the Kombucha extracts gave the sam...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020-06-01
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| Colecção: | Annals of Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S057017832030018X |
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