Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture
Author:
Affiliation:
1. Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
2. Laboratory of Biotechnology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15101
Reference46 articles.
1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
2. Biological, chemical and antioxidant activities of different types Kombucha
3. Persistence of foodborne diarrheagenic Escherichia coli in the agricultural and food production environment: Implications for food safety and public health
4. Development of a beverage from red grape juice fermented with the Kombucha consortium
5. Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
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