Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities
Titel:
Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities
Auteur:
Xiong, Ruo-Gu Zhou, Dan-Dan Cheng, Jin Wu, Si-Xia Saimaiti, Adila Huang, Si-Yu Liu, Qing Shang, Ao Li, Hua-Bin Li, Sha
Verschenen in:
International journal of gastronomy and food science