Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Kombucha beverages were produced by fermentation of new types of substrates – yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C conten...

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Bibliographic Details
Main Authors: Jasmina S. Vitas, Aleksandra D. Cvetanović, Pavle Z. Mašković, Jaroslava V. Švarc-Gajić, Radomir V. Malbaša
Format: Article
Language:English
Published: Elsevier 2018-05-01
Series:Journal of Functional Foods
Subjects:
Fermentation
Kombucha
Yarrow
Infusions
Subcritical water extracts
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618300641

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http://www.sciencedirect.com/science/article/pii/S1756464618300641

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