Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

• Main Authors: Ruo-Gu Xiong (Author), Si-Xia Wu (Author), Jin Cheng (Author), Adila Saimaiti (Author), Qing Liu (Author), Ao Shang (Author), Dan-Dan Zhou (Author), Si-Yu Huang (Author), Ren-You Gan (Author), Hua-Bin Li (Author)
• Format: Book
• Published: MDPI AG, 2023-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo...