Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha-Reference-Cited by-同舟云学术

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Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Published:2019-06-27 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Abuduaibifu Aimidan¹^ORCID,Tamer Canan Ece¹^ORCID

Affiliation:

1. Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14077

Reference63 articles.

1. Altuğ T.(1993).Duyusal Test Teknikleri E.Ü. Mühendislik Fakültesi Ders Kitapları Yayın No: 28. İzmir 56 s. (Turkish).

2. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

3. Acetic acid bacteria—Taxonomy, ecology, and industrial application;Antolak H.;Zywnosc Nauka Technologia Jakosc,2015

4. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay

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