preprint · SSRN Electronic Journal

Polyphenols Content, Antioxidant and Antileishmanial Activities of Kombucha as Affected by Fermentation Time

Alvine Ngoutane Mfopa
Lauve Rachel Yamthe Tchokouaha
Darline Dize
Raoul Kemzeu
Raymond Fokom
Fabrice Fekam Boyom

20241 citationOpen accessUniversity of Douala

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Research topics

Tea Polyphenols and Effects
Food Quality and Safety Studies
Pharmacological Effects of Natural Compounds

Sustainable Development Goals

Zero Hunger

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DOI: 10.2139/ssrn.4784233

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