Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
用红茶和菠萝皮、菠萝芯制成的康普茶饮料的化学成分和生物学特性的变化
期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-023-34954-7
Phung, Ly Tu; Kitwetcharoen, Haruthairat; Chamnipa, Nuttaporn; Boonchot, Nongluck; Thanonkeo, Sudarat; Tippayawat, Patcharaporn; Klanrit, Preekamol; Yamada, Mamoru; Thanonkeo, Pornthap
