Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage release_x3fg5qcds5f4vagvuayj6phwfy

by Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin

Published in Food Science and Technology by FapUNIFESP (SciELO).

2014   Volume 34, p123-126

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