Fermentation and characterisation of potential kombucha cultures on papaya-based substrates-Reference-Cited by-同舟云学术

Fermentation and characterisation of potential kombucha cultures on papaya-based substrates

Published:2021-11 Issue: Volume:151 Page:112060
ISSN:0023-6438
Container-title:LWT
language:en
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Author:

Sharifudin Shaiful Adzni,Ho Wan Yong,Yeap Swee Keong,Abdullah Rosmawati,Koh Soo Peng

Funder

Institut Penyelidikan dan Kemajuan Pertanian Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference91 articles.

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2. Evaluation of physicochemical properties and antioxidant activities of kombucha “ Tea Fungus ” during extended periods of fermentation;Amarasinghe;November,2018

3. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh;Angmo;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

4. Official Methods of Analysis,2003

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