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Updated: Jun 14, 2026

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康布查发酵对单花兰子的抗氧化和抗菌活性的影响 蜜蜂收集的花粉

Aleksandar Ž Kostić1, Aleksandra Sknepnek2, Danijel D Milinčić1

  • 1Chair of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.

Antioxidants (Basel, Switzerland)
|June 26, 2025
PubMed
概括

发酵的菜种子蜜蜂收集的花粉 (BCP) 增强了一种新的康布查饮料,增加了有益的化合物,并显著改善了抗菌活性.

关键词:
布拉西卡纳普斯 L. 花粉在UHPLC Q-ToF-MS中使用.生物活动是生物活动.科姆布查 (Kombucha) 是一个葡萄酒.类化合物 类化合物胺是一种胺.

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