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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

Dajana Vukić, Branimir Pavlić, Vladimir Vukić, Mirela Iličić, Katarina Kanurić, Maja Bjekić, Zoran Zeković

2021Journal of Food Science and Technology21 citationsDOIOpen Access PDF

Topics & Concepts

SAGEFood scienceDPPHStarterChemistryABTSAntioxidantBiochemistryPhysicsNuclear physicsTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations | Litcius