Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
Author:
Affiliation:
1. Department of Agricultural Plantation Engineering; Faculty of Engineering Technology; Open University of Sri Lanka; Nugegoda Sri Lanka
2. Department of Food Technology; Faculty of Technology; Rajarata University of Sri Lanka; Mihintale Sri Lanka
Funder
National Institute of Fundamental Studies
Publisher
Wiley
Subject
Food Science
Reference28 articles.
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4. Lead induced oxidative stress: Beneficial effects of kombucha tea;Dipti;Biomedical and Environmental Sciences,2003
5. Tea, Kombucha, and health: A review;Dufresne;Food Research International,2000
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