Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha
Author:
Affiliation:
1. Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz Iran
2. Department of Horticultural Science; School of Agriculture; Shiraz University; Shiraz Iran
Funder
Shiraz University
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.873/fullpdf
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