Characteristics and antioxidant activity of royal lotus pollen, butterfly pea flower, and oolong tea kombucha beverages

• المؤلفون الرئيسيون: Narathip Wongthai, Wanlapa Tanticharakunsiri, Supachoke Mangmool, Duangjai Ochaikul
• مؤلفون آخرون: King Mongkut's Institute of Technology Ladkrabang
• التنسيق: مقال
• منشور في: 2022
• الموضوعات: Agricultural and Biological Sciences; Engineering
• الوصول للمادة أونلاين: https://repository.li.mahidol.ac.th/handle/123456789/75573

Kombucha is a fermented functional tea beverage that is prepared by inoculating a microbial consortium comprising acetic acid bacteria and yeast into sweetened black tea and incubating it under aerobic conditions. In this study, kombucha beverages of royal lotus pollen (Nelumbo nucifera), butterfly...