Research progress of kombucha beverages prepared from different raw materials and their nutritional function

doi:10.13995/j.cnki.11-1802/ts.030742

王茜, 伍小丫, 田文欣, 侯晨梓, 张宝善, 赵育

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 321-328.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 321-328. DOI: 10.13995/j.cnki.11-1802/ts.030742

Research progress of kombucha beverages prepared from different raw materials and their nutritional function

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 321-328 https://doi.org/10.13995/j.cnki.11-1802/ts.030742

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Received	Revised	Published
2022-01-18	2022-03-02	2022-10-25
Issue Date
2022-11-18

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