HIGHLIGHTS
- who: Maciej Ireneusz Kluz and collaborators from the Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow have published the Article: Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars, in the Journal: Foods 2022, 11, 1523. of /2022/
- what: The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography as well as on checking the antimicrobial properties of against pathogenic bacteria and . . .
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