Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity
Author:
Affiliation:
1. Universidade Federal do Pará, Brazil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652024000300901&tlng=en
Reference54 articles.
1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha;ABUDUAIBIFU A;J Food Process Preserv,2019
2. Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production;AKARCA G;Braz Arch Biol Technol,2021
3. Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd;ÁLVAREZ LC;Acta Agron,2017
4. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation;AMARASINGHE H;Food Sci Nutr,2018
5. Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L;ANICETO A;Molecules,2021
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