Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Elif Yıldız, Metin Güldaş, Ozan Gürbüz
Abstract
while fructose and ethanol are used to produce acetic
Topics & Concepts
Food scienceChemistryTroloxAromaBlack teaAnthocyaninSugarFermentationABTSAntioxidant capacityFlavorAntioxidantDPPHBiochemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies