Effect of Fermentation Time on Antioxidants Activity and Sensory Evaluation of the Kombucha Tea Beverage Prepared with Hibiscus and Tamarind

Published 2023 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of Fermentation Time on Antioxidants Activity and Sensory Evaluation of the Kombucha Tea Beverage Prepared with Hibiscus and Tamarind
Authors
Keywords
-
Journal
Journal of Biobased Materials and Bioenergy
Volume 17, Issue 5, Pages 573-581
Publisher
American Scientific Publishers
Online
2023-09-22
DOI
10.1166/jbmb.2023.2314

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.