Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages
Dan-Dan Zhou(Nanjing Forestry University), Hua‐Bin Li(Liaocheng University), Ruo-Gu Xiong(Sun Yat-sen University), Ren‐You Gan(Hong Kong Polytechnic University), Adila Saimaiti(Sun Yat-sen University), Ao Shang(University of Hong Kong), Siyu Huang(Sun Yat-sen University), Min Luo(Guangzhou University)
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