Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, Yiyang He, Ruonan Liu, Peng Zhou
Topics & Concepts
Food scienceFermentationChemistryAntimicrobialBlack teaPolyphenolChinese teaGreen teaAntioxidant capacityStaphylococcus aureusBacteriaAntioxidantBiologyBiochemistryOrganic chemistryPolitical scienceLawGeneticsChinaTea Polyphenols and EffectsFood Quality and Safety StudiesGinseng Biological Effects and Applications