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The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha |
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Titel: |
The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha |
Auteur: |
Vo, Hoai-Hieu Tran, Kim-Diep Le-Thi, Loan Nguyen-Thi, Ngoc-Nhi Nguyen-Van, Tu Dinh-Thi, Thanh-Vy Pham, The-Anh Nguyen-Thi, Tam Vu-Thi, Tu |
Verschenen in: |
Food biophysics |
Paginering: |
Jaargang 19 () nr. 4 pagina's 911-922 |
Jaar: |
2024-06-10 |
Inhoud: |
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Uitgever: |
Springer US, New York |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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