Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis) and...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Tzu-Ying, Li, Jia-Shiun, Chen, Chinshuh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9345444/
https://www.ncbi.nlm.nih.gov/pubmed/28911487
http://dx.doi.org/10.1016/j.jfda.2015.01.009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9345444/
https://www.ncbi.nlm.nih.gov/pubmed/28911487
http://dx.doi.org/10.1016/j.jfda.2015.01.009

Ejemplares similares