Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY

Autor:	Cheng Mengqin, Qianqian Li, Shimin Guan, Shaofeng Rong, Baoguo Cai, Li Zhidi, Shuo Zhang
Rok vydání:	2020
Předmět:	Kombucha Chemistry General Chemical Engineering Biological activity Fermentation Composition (visual arts) General Chemistry Food science Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14758
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7471f197f229cb664d25f479c6fd7544 https://doi.org/10.1111/jfpp.14758 Zobrazit plný text záznamu