Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Author:
Affiliation:
1. Fuzhou University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v34n1/aop_cta_6227.pdf
Reference23 articles.
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3. Comparison of the products of Kombucha fermentation on sucrose and molasses;Malbasa R.;Food Chemistry,2008
4. Effects of origins and fermentation time on the antioxidant activities of kombucha;Chu S.;Food Chemistry,2006
5. Influence of starter cultures on the antioxidant activity of kombucha beverage;Malbasa R.;Food Chemistry,2011
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