Results 171 to 180 of about 208,383 (189)

Zijuan Tea- Based Kombucha: Physicochemical, Sensorial, and Antioxidant Profile

Food Chemistry, 2021
Yongquan Xu, Jun-Feng Yin, Ying Gao
exaly  

Kombucha Tea:

Alternative and Complementary Therapies, 1995
openaire   +1 more source

Kombucha Tea

American Journal of Nursing, 1996
openaire   +1 more source

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Comprehensive Reviews in Food Science and Food Safety, 2014
Jasmina Vitas, Rasu Jayabalan, Eva S Lončar   +2 more
exaly  

Changes in Content of Organic Acids and Tea Polyphenols During Kombucha Tea Fermentation

Food Chemistry, 2007
Rasu Jayabalan, S Marimuthu, K Swaminathan   +2 more
exaly  

Changes in Free-Radical Scavenging Ability of Kombucha Tea During Fermentation

Food Chemistry, 2008
Rasu Jayabalan, M Sathishkumar, S Marimuthu   +2 more
exaly  

Efficacy of Kombucha Obtained From Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line

Microorganisms, 2019
Yingmanee Tragoolpua, Sakunnee Bovonsombut, Thida Kaewkod   +2 more
exaly  

Kombucha (Bio-Tea): An Elixir for Life?

2019
Shenoy K. Chandrakala, Reema Orison Lobo, Flora Olinda Dias   +2 more
openaire   +1 more source

[Kombucha tea].

Ugeskrift for laeger, 2000
openaire   +1 more source

Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties

Journal of Agricultural and Food Chemistry, 2008
Rasu Jayabalan, Krishnaswami Swaminathan, Muthuswamy Sathishkumar   +2 more
exaly