Physicochemical characteristics of kombucha based on various concentration of white turmeric (Curcuma zedoaria (Berg.) Roscoe)

Author:

Zubaidah Elok,Mahendra Putri ZheptiraORCID,Sujuti Hidayat,Putri Rahayu Aldila,Ardyati Tri

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference69 articles.

1. Sesquiterpene Lactone;Accelerator,2023

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3. Biological aspects of emerging benzothiazoles: a short review;Ali;J. Chem.,2013

4. Bioavailability and molecular docking prediction of secondary metabolite of curcuma zedoaria as potential mpro sars COV-2 inhibitor;Anggraeni;Medical Sains : Jurnal Ilmiah Kefarmasian,2023

5. Kombucha tea — a double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY);Antolak;Antioxidants,2021

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