Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

• Hauptverfasser: Dan-Dan Zhou (Verfasst von), Adila Saimaiti (Verfasst von), Min Luo (Verfasst von), Si-Yu Huang (Verfasst von), Ruo-Gu Xiong (Verfasst von), Ao Shang (Verfasst von), Ren-You Gan (Verfasst von), Hua-Bin Li (Verfasst von)
• Format: Buch
• Veröffentlicht: MDPI AG, 2022-01-01T00:00:00Z.
• Schlagworte: article
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Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the e...