Concepedia

The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage

Eva Ivanišová, Kristína Meňhartová, Margarita Terentjeva, Ľuboš Harangozo, Attila Kántor, Miroslava Kačániová

Journal of Food Science and Technology · 2019 · 205 citations · 20 references

DOIFull text

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Concepts

References

20

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

, , +6

Trends in non-dairy probiotic beverages

Flávera Camargo Prado, José Parada, Ashok Pandey et al. · Food Research International · 2007 · 531 citations

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Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

R. Jayabalan, S. Marimuthu, K. Swaminathan · Food Chemistry · 2006 · 463 citations

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Changes in major components of tea fungus metabolites during prolonged fermentation

C. Chen, B.Y. Liu · Journal of Applied Microbiology · 2000 · 317 citations

, , +17