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February 20, 2018Food Science & NutritionOpen Access

Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

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Authors

HAHashani AmarasingheNWNimsha S. WeerakkodyVWViduranga Y. WaisundaraTeaching Hospital Kandy

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Amarasinghe et al. (2018) studied this question.

synapsesocial.com/papers/69fd0296f9b1bbfa2c26ff9ahttps://doi.org/10.1002/fsn3.605
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Also Consider

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  1. 1Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients2018 · 12 citations
  2. 2The yeast spectrum of the ‘tea fungus Kombucha’1995 · 161 citations