Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium
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Title
Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium
Authors
Keywords
Fermented beverages, Red-seaweed, Ultrasound-assisted extraction, Infusion extraction, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 350, Issue -, Pages 129274
Publisher
Elsevier BV
Online
2021-02-10
DOI
10.1016/j.foodchem.2021.129274
References
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