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Journal of Food Quality
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2022
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Article
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Tab 3
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Research Article
Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study
Table 3
Trace elements determined in grape kombucha.
Trace elements
Content (mg/L)
Sample
Reference (Australia New Zealand Food Standard 1.4.1)
Arsenic
0.58
2
Cadmium
<0.01
0.05
Lead
0.004
0.5
Mercury
0.033
0.5
Tin
0.24
250