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Kombuchas from green and black teas have different phenolic..:
Cardoso, Rodrigo Rezende
;
Neto, Rafaela Oliveira
;
dos Santos D'Almeida, Carolina Thomaz
...
Food Research International. 128 (2020) - p. 108782 , 2020
Link:
https://doi.org/10.1016/j.foodres.2019.108782
RT Journal T1
Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2019.108782&Exemplar=1&LAN=DE A1 Cardoso, Rodrigo Rezende A1 Neto, Rafaela Oliveira A1 dos Santos D'Almeida, Carolina Thomaz A1 do Nascimento, Talita Pimenta A1 Pressete, Carolina Girotto A1 Azevedo, Luciana A1 Martino, Hercia Stampini Duarte A1 Cameron, Luiz Claudio A1 Ferreira, Mariana Simões Larraz A1 Barros, Frederico Augusto Ribeiro de PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 128 SP 108782 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2019.108782 DO https://doi.org/10.1016/j.foodres.2019.108782 SF ELIB - SuUB Bremen
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