Antioxidant and α-Amylase Inhibitory Activities ofKombucha Tea
碩士 === 國立虎尾科技大學 === 生物科技研究所 === 102 === Kombucha tea (Kt) was made from black tea with sucrose addition fermented by local commercial tea fungi, actually a symbiosis of acetic acid bacteria and yeasts. The effects of bacterial cellulose pellicle volumes (3%, 5%, and 10% w/v defined as S-3, S-5, and...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2014
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/m47vc8 |