不同发酵时间的灵芝和绿茶浸泡康普茶饮料的抗氧化特性

R. R. Elfirta, P. R. Ferdi̇an, I. Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto
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Antioxidant Properties of Kombucha Beverage Infused with Ganoderma lucidum and Green Tea from Camellia sinensis (L.) Kuntze with Several Fermentation Times
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来源期刊
Karbala International Journal of Modern Science
Karbala International Journal of Modern Science Multidisciplinary-Multidisciplinary
CiteScore
2.50
自引率
0.00%
发文量
54
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