Employing of the Different Fruit Juices Substrates in Vinegar Kombucha Preparation-Reference-Cited by-同舟云学术

Employing of the Different Fruit Juices Substrates in Vinegar Kombucha Preparation

Published:2017-09-22 Issue:4 Volume:13 Page:
ISSN:1573-4013
Container-title:Current Nutrition & Food Science
language:en
Short-container-title:CNF

Author:

Akbarirad H.¹,Assadi M. Mazaheri²,Pourahmad R.³,Khaneghah A. Mousavi⁴

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

2. Department of Biotechnology, Iranian Research Organization for Science and Technology, Iran

3. Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran

4. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083- 862. Campinas. São Paulo, Brazil

Publisher

Bentham Science Publishers Ltd.

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

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