“…Goji berries (red and black) were used for goji juice production [ 102 , 154 ], goji tea [ 70 ], and specific fermented beverages such as fermented goji juice [ 155 , 156 , 157 , 158 ], goji wine [ 159 , 160 ], and kombucha beverages [ 161 ]. Fermented goji beverages had high TPC, TFC, and TAcy content, as well as good in vitro antioxidant properties evaluated using DPPH • , ABTS •+ , FRAP, CUPRAC, and ORAC assays [ 155 , 156 , 159 , 161 ].…”