Nutritional components and physiological activities of
kombucha containing ginseng sprouts
Hee Yul Lee,
Ga Young Lee,
Kye Man Cho
et al.
Abstract:In this study, the physicochemical properties, nutritional components, and
antioxidant activities of kombucha containing ginseng sprouts
(control kombucha, CT; strawberry kombucha, ST
; strawberry kombucha with 2% ginseng sprout, ST+GS) were
analyzed for comparison of quality characteristics. The total content of free
amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT
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