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

• Main Authors: Narathip Wongthai, Wanlapa Tanticharakunsiri, Supachoke Mangmool, Duangjai Ochaikul
• Other Authors: King Mongkut's Institute of Technology Ladkrabang
• Format: Article
• Published: 2022
• Subjects: Agricultural and Biological Sciences; Engineering
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/75573
• Institution: Mahidol University

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...