Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Published 2015 View Full Article

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Title
Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid
Authors
Keywords
Combination ratios, Fermented tea, Glucuronic acid, Kombucha, Sweetened-black tea
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 1149-1155
Publisher
Elsevier BV
Online
2015-07-14
DOI
10.1016/j.lwt.2015.07.018

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