Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast
Hayeong Kim, Seong Kwon Hur, Juho Lim, Kibum Jin, Tae-hui Yang, Il-seop Keehm, Seung Wook Kim, Taeyoon Kim, Doman Kim
Topics & Concepts
ChemistryFood scienceAcetic acid bacteriaYeastFermentationCaffeic acidTheobromineFerulic acidGallic acidChlorogenic acidTitratable acidBacteriaCatechinBiochemistryAntioxidantCaffeinePolyphenolBiologyEndocrinologyGeneticsTea Polyphenols and EffectsGinkgo biloba and Cashew ApplicationsFermentation and Sensory Analysis