Effects of origins and fermentation time on the antioxidant activities of kombucha

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 502-507

  Chu, Sheng Che ^a   Chen, Chinshuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

ABTS; Antioxidant activity; DPPH; Kombucha; Total phenol content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FERROUS ION; KOMBUCHA EXTRACT; LINOLEIC ACID; PHENOL; PLANT EXTRACT; SCAVENGER; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIODEGRADATION; CHELATION; DRUG EFFECT; FERMENTATION; IN VITRO STUDY; PEROXIDATION;

EID: 33645217995     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.080     Document Type: Article

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