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Alvine Ngoutane Mfopa

University of Douala

University of Douala

ESSEC Douala

Douala

Cameroon

  • University of Douala

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

Number of pages: 27 Posted: 07 Apr 2024
Alvine Ngoutane Mfopa, Raoul Kemzeu, Raymond Fokom, Lauve Rachel Yamthe Tchokouaha, Darline Dize and Fabrice Fekam Boyom
University of Douala, University of Yaounde II, University of Douala, University of Yaounde I - Faculty of Science, University of Yaounde I - Faculty of Science and University of Yaounde II
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polyphenols, Anti-oxidant, antileishmanial, Kombucha black tea, fermentation time