Evaluation of the Fermentation Characteristics and Functionality of Kombucha for Commercialization
Journal of the Korean Society of Food Science and Nutrition（2022）
摘要
Jeongeun Lee, Jeonghun Cho, Junghun Kim, Hye Jin Choi, Daseul Lee, Jong Nam Kim, Younghoon Kim, and Sangdon Ryu. Journal of the Korean Society of Food Science and Nutrition 2022;51:811-8. https://doi.org/10.3746/jkfn.2022.51.8.811
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关键词
kombucha,fermentation characteristics,commercialization
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