Biochemical characteristics of tea fungus produced during kombucha fermentation

Biochemical characteristics of tea fungus produced during kombucha fermentation

10.1007/s10068-010-0119-6

Saved in:
Bibliographic Details
Main Authors: Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., Yun, S.-E.
Other Authors: CIVIL ENGINEERING
Format: Others
Published: 2014
Subjects:
Cellulosic pellicle
Fermentation
Kombucha
Proximate analysis
Tea fungus
Online Access:http://scholarbank.nus.edu.sg/handle/10635/67842
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/67842

Similar Items