Work

The effects of green tea and black tea on the total acid, alcohol content, and antioxidant levels in kombucha

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202516901001/pdf

Authors: Pilandari Lembono, Lieneilson Firdaus, Kornelius Sophiano Tanuwidjaja

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6903360741

FWCI:

Cites:

Cited by:

Related to: