Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)
Author:
Affiliation:
1. National Institute of Fundamental Studies; Hantane Road Kandy 20000 Sri Lanka
Funder
National Institute of Fundamental Studies
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12509/fullpdf
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3. Characterization of the tea fungus metabolites;Blanc;Biotechnol. Lett.,1996
4. Antioxidant activity of coffee brews;Caemmerer;Eur. Food Res. Technol.,2006
5. Coffee consumption and risk of type 2 diabetes in Finnish twins;Carlsson;Int. J. Epidemiol.,2004
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