Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.
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DOI: 10.1016/j.foodres.2019.108782
Abstract: UPLC-QTOF-MSE phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127… read more here.
Keywords: antibacterial antiproliferative; antioxidant capacities; capacities antibacterial; phenolic profile ... See more keywords