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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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Detalles Bibliográficos
Autores principales: Amarasinghe, Hashani, Weerakkody, Nimsha S., Waisundara, Viduranga Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980301/
https://www.ncbi.nlm.nih.gov/pubmed/29876117
http://dx.doi.org/10.1002/fsn3.605