1. Home
  2. Material Detail: Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Material Detail

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, ...

Show More
Disciplines:
Go to Material  
Bookmark / Add to Course ePortfolio
Create a Learning Exercise
Add Accessibility Information
Rate
Add a Comment

Quality

More about this material

Material Type:
Open (Access) Journal-Article
Date Added to MERLOT:
March 14, 2019
Date Modified in MERLOT:
May 5, 2021
Author:
Submitter:
Brent Johnson
Primary Audience:
College Upper Division
Technical Format:
Website
Mobile Compatibility:
Blackberry, iOS (Apple), Windows Mobile, Android
Language:
English
Cost Involved:
No
Source Code Available:
Yes
Accessibility Information Available:
Yes
Creative Commons:
Unknown

Browse...

Disciplines with similar materials as Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity
People who viewed this also viewed
Other materials like Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Comments

Log in to participate in the discussions or sign up if you are not already a MERLOT member.