Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas

✍ Scribed by Hoon, Lee Yian; Choo, Candy; Watawana, Mindani I.; Jayawardena, Nilakshi; Waisundara, Viduranga Y.

• Book ID: 125887195
• Publisher: Elsevier
• Year: 2014
• Tongue: English
• Weight: 684 KB
• Category: Article
• ISSN: 1756-4646
• DOI: 10.1016/j.jff.2014.07.010