First published 10/1/2026, 6:43:15 PM · Last updated 10/1/2026, 6:43:15 PM

Phytochemical composition, antioxidant capacity, and quality attributes in novel plant-based fermented beverages with SCOBY

Journal article (Elsevier BV, published 2026-10-01) presenting analysis of phytochemical composition, antioxidant capacity, and quality attributes of novel plant-based fermented beverages made with a SCOBY. The supplied source item contains only the article metadata and title-level subject matter.

Categories: science-and-space, public-health, positive-progress

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence: 3/10How certain the assessment is based on the clarity and evidence in the cited reporting.
Geographic reach: 1/10How widely the event reaches, from a local area (1) to worldwide impact (10).
Global importance: 2/10The event's broader significance, from limited importance (1) to major global importance (10).
Impact magnitude: 2/10The scale or severity of the real-world impact, from minor (1) to extreme (10).
Positivity: 7/10How harmful or beneficial the event is, from strongly harmful (1) to strongly positive (10).
Urgency: 1/10How time-sensitive the event is, from low urgency (1) to immediate attention needed (10).

Why it matters

The research reports data on composition and antioxidant properties that are relevant to food-science research and product development for plant-based fermented drinks.

Sources

Phytochemical composition, antioxidant capacity, and quality attributes in novel plant-based fermented beverages with SCOBY

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