Research Article

[Retracted] Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion

Figure 1

Changes in the (a) pH and (b) titratable acidity values of the three Kombucha beverages. Error bars represent the SEM. versus the value at day 0. versus the value at day 7 (prior to being subjected to the digestion phases).
(a)
(b)