Research Article
Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study
Figure 1
Changes in antioxidative activity of kombucha fermented from three different teas at different temperatures ((a) 35°C; (b) 30°C; (c) 25°C) measured by ferric reducing antioxidant power. Different letters in the same graph indicate significant difference ().
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