Potential of soursop leaves (Annona muricata L.) kombucha beverages on vitamin C content and antimicrobial activity

Kombucha is a traditional beverages product prepared by fermentation of sweet medium and is notable for its health advantages. The present study aimed to evaluate the Vitamin C content and Antimicrobial properties of Soursop Leaves Kombucha during fermentation for 14 days and analyzed with an interv...

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Bibliographische Detailangaben

Hauptverfasser:	Candra, Andy, Prasetyo, Bayu Eko, Tarigan, Juliati Br, Halim, Andreas
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Antiinfectives and antibacterials Antimicrobial agents Ascorbic acid Beverages E coli Fermentation Fourier transforms Infrared analysis Metabolites Vitamin C
Online-Zugang:	Volltext
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