Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of
Rhodiola rosea
Salvia miltiorrhiza
antioxidant activity
beverage
fermentation
kombucha
polyphenols
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
11 Aug 2024
11 Aug 2024
Historique:
received:
08
07
2024
revised:
05
08
2024
accepted:
09
08
2024
medline:
1
9
2024
pubmed:
31
8
2024
entrez:
29
8
2024
Statut:
epublish
Résumé
Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated two novel kombucha beverages using
Identifiants
pubmed: 39202889
pii: molecules29163809
doi: 10.3390/molecules29163809
pmc: PMC11357408
pii:
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Plant Extracts
0
Phytochemicals
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Key Project of Guangdong Provincial Science and Technology Program
ID : 2014B020205002
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