Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities
Ruo-Gu Xiong, Dan-Dan Zhou, Jin Cheng, Si-Xia Wu, Adila Saimaiti, Siyu Huang, Qing Liu, Ao Shang, Hua‐Bin Li, Sha Li
Topics & Concepts
Food scienceChemistryFermentationAntioxidantZingiber officinaleHerbal teaRaw materialHealth benefitsGlycyrrhizaTraditional medicineBiochemistryOrganic chemistryPathologyMedicineAlternative medicinePharmacological Effects of Natural CompoundsTea Polyphenols and EffectsGinseng Biological Effects and Applications