Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions.
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DOI: 10.1016/j.foodchem.2022.132719
Abstract: Plant bioactive compounds have been studied mainly for their beneficial antioxidant properties. Kombucha is a fermented beverage traditionally obtained from fermentation of sweetened black or green tea by a characteristic consortium of yeasts and bacteria.… read more here.
Keywords: fermentation; kombucha review; compounds kombucha; bioactive compounds ... See more keywords