Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
Marcel Cardoso de Noronha, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Vinícius Gonçalves Maltarollo, José Ivo Ribeiro Júnior, Monique Renon Eller, Luiz Cláudio Cameron, Mariana Simões Larraz Ferreira, Frederico Augusto Ribeiro de Barros
Topics & Concepts
ChemistryFermentationGallic acidFood scienceHesperidinBlack teaCinnamic acidCatechinPolyphenolBiochemistryAntioxidantAlternative medicinePathologyMedicineTea Polyphenols and EffectsTryptophan and brain disordersGinkgo biloba and Cashew Applications