Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa offi cinalis L.) tea with symbiotic consortium of bacteria and yeasts

Food Technology and Biotechnology

Volumn 52, Issue 4, 2014, Pages 420-429

  Velićanski, Aleksandra S ^a   Cvetković, Dragoljub D ^a   Markov, Siniša L ^a   Tumbas Šaponjac, Vesna T ^a   Vulić, Jelena J ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antibacterial activity; Antioxidant activity; Kombucha; Lemon balm tea

Indexed keywords

ANTIOXIDANTS; BACTERIA; BEVERAGES; BIOACTIVITY; FERMENTATION; METABOLITES; PH; PHENOLS; YEAST;

ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; FERMENTATION BROTHS; FERMENTATION PROCESS; KOMBUCHA; KOMBUCHA FERMENTATIONS; LEMON BALM TEA; TOTAL PHENOLIC CONTENT;

CITRUS FRUITS;

EID: 84919970946     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.52.04.14.3611     Document Type: Article

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