Use of kombucha consortium to transform soy whey into a novel functional beverage

标题
Use of kombucha consortium to transform soy whey into a novel functional beverage
作者
关键词
Soy whey, Kombucha, Organic acid, Antioxidant activity, Antibacterial activity
出版物
Journal of Functional Foods
Volume 52, Issue -, Pages 81-89
出版商
Elsevier BV
发表日期
2018-11-03
DOI
10.1016/j.jff.2018.10.024

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