Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

• Ngā kaituhi matua: Adila Saimaiti (Author), Si-Yu Huang (Author), Ruo-Gu Xiong (Author), Si-Xia Wu (Author), Dan-Dan Zhou (Author), Zhi-Jun Yang (Author), Min Luo (Author), Ren-You Gan (Author), Hua-Bin Li (Author)
• Hōputu: Pukapuka
• I whakaputaina: MDPI AG, 2022-08-01T00:00:00Z.
• Ngā marau: article
• Urunga tuihono: Connect to this object online.

Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-<i>Camellia sinensis</i> teas, including vine tea (<i>Ampelopsis</i><i>grossedentata</i...