Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared...

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Detalles Bibliográficos
Autores principales: Zofia, Nizioł-Łukaszewska, Aleksandra, Ziemlewska, Tomasz, Bujak, Martyna, Zagórska-Dziok, Magdalena, Zarębska, Zofia, Hordyjewicz-Baran, Tomasz, Wasilewski
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698870/
https://www.ncbi.nlm.nih.gov/pubmed/33218080
http://dx.doi.org/10.3390/molecules25225394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698870/
https://www.ncbi.nlm.nih.gov/pubmed/33218080
http://dx.doi.org/10.3390/molecules25225394

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