化学
发酵
食品科学
环己醇
糖
没食子酸
生物化学
抗氧化剂
受体
肌醇
作者
Geovanna de Oliveira Costa,Carime Lessa Mansur Pontes,Alexandre Luís Parize,Louis P. Sandjo
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2024-01-01
卷期号:15 (5): 2497-2523
被引量:1
摘要
This work reports on the chemical changes of the time-dependent kombucha-based fermentation of three plants: banana inflorescence, black tea, and grape juice. It also presents the discrepancy caused by these chemical changes in the biological activity.
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