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Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha
Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioaccessible fractions were used for antioxidant capa...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8076432/ https://ncbi.nlm.nih.gov/pubmed/33967327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04741-7 |
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