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NTIS 바로가기Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, v.10, 2014년, pp.336 - 345
Hrnjez, D. , Vastag, Z. , Milanovic, S. , Vukic, V. , Ilicic, M. , Popovic, Lj. , Kanuric, K.
The effects of kombucha inoculum as a new starter culture for milk fermentation were investigated, during 14@?days of storage. The antioxidant capacity, angiotensin converting enzyme (ACE) inhibitory activity, degree of proteolysis (DP), content of vitamin C as well as sensory properties of kombucha...
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