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Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7–10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5980301/ https://ncbi.nlm.nih.gov/pubmed/29876117 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.605 |
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