Work

Effects of origins and fermentation time on the antioxidant activities of kombucha

Year: 2005

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2005.05.080

Authors: Sheng-Che Chu, Chinshuh Chen

Institution: National Chung Hsing University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2020180557

FWCI: 1.669

Cites: 27

Cited by: 303

Related to: 9