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  2. University of Kragujevac
  3. Faculty of Agronomy, Čačak
Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/11191
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dc.contributor.authorVitas J.-
dc.contributor.authorCvetanović, Aleksandra-
dc.contributor.authorMašković, Pavle-
dc.contributor.authorŠvarc Gajić J.-
dc.contributor.authorMalbaša R.-
dc.date.accessioned2021-04-20T17:43:23Z-
dc.date.available2021-04-20T17:43:23Z-
dc.date.issued2018-
dc.identifier.issn1756-4646-
dc.identifier.urihttps://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.rightsrestrictedAccess-
dc.sourceJournal of Functional Foods-
dc.titleChemical composition and biological activity of novel types of kombucha beverages with yarrow-
dc.typearticle-
dc.identifier.doi10.1016/j.jff.2018.02.019-
dc.identifier.scopus2-s2.0-85042937195-
Appears in Collections:Faculty of Agronomy, Čačak

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