TY  - JOUR
AU  - Sales, Amanda L.
AU  - Iriondo De Hond, Amaia
AU  - DePaula, Juliana
AU  - Ribeiro, Mafalda
AU  - Ferreira, Isabel
AU  - Miguel, Marco Antonio L.
AU  - del Castillo, María Dolores
AU  - Farah, Adriana
PY  - 2023
DO  - 10.3390/foods12091905   ç
UR  - https://hdl.handle.net/20.500.14352/103901
T2  - Foods
AB  - Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Dried coffee cherry pulp
KW  - Coffee cascara
KW  - Coffee byproduct
KW  - Fermentation
KW  - Intracellular antioxidant capacity
KW  - Anti-inflammatory effect
KW  - Sustainability
TI  - Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
TY  - journal article
VL  - 12(9)
ER  -