Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea

The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea....

Descripción completa

Detalles Bibliográficos
Autores principales: Jakubczyk, Karolina, Kupnicka, Patrycja, Melkis, Klaudia, Mielczarek, Oliwia, Walczyńska, Joanna, Chlubek, Dariusz, Janda-Milczarek, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692764/
https://www.ncbi.nlm.nih.gov/pubmed/36432515
http://dx.doi.org/10.3390/nu14224828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692764/
https://www.ncbi.nlm.nih.gov/pubmed/36432515
http://dx.doi.org/10.3390/nu14224828

Ejemplares similares