Chemical composition and biological activity of novel types of kombucha beverages with yarrow

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Поље DC-а	Вредност	Језик
dc.rights.license	restrictedAccess	-
dc.contributor.author	Vitas J.	-
dc.contributor.author	Cvetanović, Aleksandra	-
dc.contributor.author	Mašković, Pavle	-
dc.contributor.author	Švarc Gajić J.	-
dc.contributor.author	Malbaša R.	-
dc.date.accessioned	2021-04-20T17:43:23Z	-
dc.date.available	2021-04-20T17:43:23Z	-
dc.date.issued	2018	-
dc.identifier.issn	1756-4646	-
dc.identifier.uri	https://scidar.kg.ac.rs/handle/123456789/11191	-
dc.description.abstract	© 2018 Elsevier Ltd Kombucha beverages were produced by fermentation of new types of substrates – yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C content) and sensory analysis indicated that SWE were more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties whereas beverages produced on SWE had higher antioxidant potential.	-
dc.rights	info:eu-repo/semantics/restrictedAccess	-
dc.source	Journal of Functional Foods	-
dc.title	Chemical composition and biological activity of novel types of kombucha beverages with yarrow	-
dc.type	article	-
dc.identifier.doi	10.1016/j.jff.2018.02.019	-
dc.identifier.scopus	2-s2.0-85042937195	-
Налази се у колекцијама:	Faculty of Agronomy, Čačak

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