Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity-Reference-Cited by-同舟云学术

Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity

Published:2022-08 Issue: Volume:384 Page:132515
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Noronha Marcel Cardoso,Cardoso Rodrigo Rezende,dos Santos D'Almeida Carolina Thomaz,Vieira do Carmo Mariana Araújo,Azevedo Luciana,Maltarollo Vinícius Gonçalves,Júnior José Ivo Ribeiro,Eller Monique Renon,Cameron Luiz Claudio,Ferreira Mariana Simões Larraz,Barros Frederico Augusto Ribeiro de

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Polyphenols and their applications: An approach in food chemistry and innovation potential;Araujo;Food Chemistry,2021

2. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics;Arıkan;Journal of Food Science,2020

3. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities;Cardoso;Food Research International,2020