Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14077
Abstract: Kombucha is an ancestral beverage that is made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. In this study, red goji berry (Lycium barbarum L.) and black goji berry (Lycium… read more here.
Keywords: goji berry; beverage; goji; red goji ... See more keywords
Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Quality"
DOI: 10.1155/2017/3145946
Abstract: Pulp and seeds from four varieties of black goji and two varieties of red goji with different geographical origins were examined for their total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTT),… read more here.
Keywords: red goji; antioxidants distribution; content; pulp seeds ... See more keywords