Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
Yi-Bin Huang, Chun Zou, Ying Gao, Jun‐Feng Yin, Patrizia Contursi, Sheng Zhang, Yushun Gong, Jianjun Liu, Yong‐Quan Xu
Topics & Concepts
Camellia sinensisCamelliaChemistryFood scienceTraditional medicineHorticultureBotanyBiologyMedicineTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities