Antioxidant Potential and Composition of Winery Effluent Based Kombucha Products
Јасмина Витас, Stefan Vukmanović, Radomir Malbaša
Topics & Concepts
ChemistryGallic acidDPPHFood scienceSyringic acidPhenolsAntioxidantCaffeic acidWineryFermentationFerulic acidOrganic chemistryWineTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew Applications