Changes in chemichal characteristics of kombucha from various cultivars of snake fruit during fermentation
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/230/i=1/a=012098/pdf
Reference14 articles.
1. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
2. Development of a beverage from red grape juice fermented with the Kombucha consortium
3. The comparative characteristics of snake and kiwi fruits
4. Screening and Identification of Antioxidants in Biological Samples Using High-Performance Liquid Chromatography−Mass Spectrometry and Its Application on Salacca edulis Reinw
5. Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium
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