Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of <i>Rhodiola rosea</i> and <i>Salvia miltiorrhiza</i> Beverages.

For the kombucha fermented without Salvia miltiorrhiza residue, the concentration of danshensu remained almost unchanged, but the concentrations of salvianolic acid B and salvianolic acid A showed a decreasing trend, which could be because of the degradation.

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