Kombucha fermentation using commercial kombucha pellicle and culture broth as starter
Author:
Affiliation:
1. Korea University, Republic of Korea
2. Daegu Technical University, Republic of Korea
3. Dongguk University, Republic of Korea
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst70020.pdf
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4. Kombucha tea fermentation: Microbial and biochemical dynamics;Chakravorty S.;International Journal of Food Microbiology,2016
5. High-throughput relative DPPH radical scavenging capacity assay;Cheng Z.;Journal of Agricultural and Food Chemistry,2006
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