Evaluation of the Glucuronic Acid Production and Other Biological Activities of Fermented Sweeten-Black Tea by Kombucha Layer and the Co-Culture with Different Lactobacillus Sp. Strains Journal title: International Journal of Modern Engineering Research (IJMER) Authors: Nguyen K. Nguyen1 , Ngan T.N. Dong2 , Phu H. Le3 , Huong T. Nguyen4 Subject(s):
Kombucza – fermentowany napar herbaciany Journal title: Przemysł Fermentacyjny i Owocowo-Warzywny Authors: Ewa Jabłońska-Ryś, Waldemar Gustaw, Marta Zalewska-Korona, Aneta Sławińska, Wojciech RADZKI, Monika... Subject(s):
PHYSICO-CHEMICAL CHARACTERISTICS OF RUSSIAN TEA FUNGUS: KOMBUCHA Journal title: International Journal of Pharmacy and Pharmaceutical Sciences Authors: Sumaiya Ahmad Ali, Gunashree B. Shivanna Subject(s):
