Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
Authors:
- Yaowei LiuYLYaowei Liu
- Yan ZhengYZYan Zheng
- Tao YangTYTao Yang
- Joe Mac RegensteinJRJoe Mac Regenstein
- Peng ZhouPZPeng Zhou
- 4 November 2022
- journal article
- research article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 129, 608-616
Abstract
No abstract availableKeywords
Funding Information
- State Key Laboratory of Food Science and Resources
- Jiangnan University (SKLF-ZZB-202204)
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