Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas
Hoon, Lee Yian, Choo, Candy, Watawana, Mindani I., Jayawardena, Nilakshi, Waisundara, Viduranga Y.Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2014.07.010
Date:
July, 2014
File:
PDF, 684 KB
english, 2014