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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....
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |