Antioxidant activity (IC50) and physicochemical characteristics of mango ginger (Curcuma mangga) kombucha
ABSTRACT Background: Kombucha is a traditional fermented beverage produced by the symbiotic culture of bacteria and yeast (SCOBY) in sweetened tea. Fermentation is a metabolic process in which microorganisms convert carbohydrates, such as sugars, into other chemical compounds typically acids, gases...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Indonésio |
| Publicado em: |
Diponegoro University
2026-06-01
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| coleção: | Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| Assuntos: | |
| Acesso em linha: | https://ejournal.undip.ac.id/index.php/jgi/article/view/75599 |
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