Cardoso, Rodrigo Rezende <br/><br/>
Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  02 2020 
 - 108782 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.108782  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Bacterial Agents--pharmacology<br/>Antineoplastic Agents--chemistry<br/>Antioxidants--pharmacology<br/>Bacteria--drug effects<br/>Benzothiazoles--chemistry<br/>Cell Line, Tumor<br/>Cell Survival--drug effects<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Kombucha Tea--analysis<br/>Microbial Sensitivity Tests<br/>Phenols--chemistry<br/>Sulfonic Acids--chemistry