Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity
Bioactive properties, as well as chemical composition and sensory characteristics of traditional and alternative kombucha broths were examined. Samples were produced by adding 10% of kombucha starter to sweetened (7% sucrose) decocts of black and green teas (traditional substrates) and infusions of...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Association of the Chemical Engineers of Serbia
2020-01-01
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| Serija: | Chemical Industry and Chemical Engineering Quarterly |
| Teme: | |
| Online pristup: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900034V.pdf |
| Oznake: |
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