Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference71 articles.
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4. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities;Cardoso;Food Research International,2020
5. Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits;Chan;Trends in Food Science and Technology,2022
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