Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp.
Amanda Gouveia Mizuta, Jéssica Lima de Menezes, Tatiane Viana Dutra, Taiana Varela Ferreira, Juliana Cristina Castro, Cler Antônia Jansen da Silva, Eduardo Jorge Pilau, Miguel Machinski, Benício Alves de Abreu Filho
Topics & Concepts
Food scienceABTSFermentationChemistryFood spoilageDPPHAntimicrobialOrange juicePopulationAntioxidantBacteriaBiologyBiochemistryOrganic chemistryDemographyGeneticsSociologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies