Additionally, the concentrations of chlorogenic acid, rutin, and ellagic acid in kombucha with or without tea residues all showed a trend of first rising and then reducing with the fermentation time ( Figure 6 e,g,h), which was similar to catechin in kombucha fermentation with tea residues. 3.4.
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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea.
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