Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages
Fateme Valiyan, Hadi Koohsari, Abolfazl Fadavi
Topics & Concepts
Food scienceSugarFermentationAntibacterial activityChemistryBacteriaTraditional medicineBiologyMedicineGeneticsTea Polyphenols and EffectsFood Quality and Safety StudiesGinkgo biloba and Cashew Applications