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Kombucha Tea by Kim Ngân is a document available to read on EtoBox.
This document summarizes a study that analyzed changes in the free-radical scavenging abilities of kombucha tea during fermentation. The study investigated parameters like phenolic compounds, antioxidant activities against different radicals, pH, reducing power, and anti-lipid peroxidation abilities in kombucha tea prepared from green tea, black tea, and tea waste materials over the fermentation period. The results showed that phenolic compounds and scavenging activities against certain radicals increased w
- Author
- Kim Ngân
- Language
- EN