Corpus ID: 7691830

Changes in Free Radical Scavenging Activity of Kombucha during Fermentation

@inproceedings{Srihari2012ChangesIF,
  title={Changes in Free Radical Scavenging Activity of Kombucha during Fermentation},
  author={T. Srihari and U. Satyanarayana},
  year={2012}
}
Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years, and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total antioxidant activity, total phenolic assay and titratable acid content of the kombucha. In addition, the important organic acids and water-soluble vitamins present in kombucha were estimated by using RP-HPLC… Expand

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