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Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans

Crossref DOI link: https://doi.org/10.1186/s13765-023-00785-3

Published Online: 2023-05-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Choi, Eun Jung

Song, Hee Ho

Ko, Ka Young

Hong, Ki-Bae

Suh, Hyung Joo

Ahn, Yejin https://orcid.org/0000-0002-7016-9798
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Text and Data Mining valid from 2023-05-11

Version of Record valid from 2023-05-11
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Article History

Received: 1 February 2023

Accepted: 18 April 2023

First Online: 11 May 2023

Declarations

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: The authors declare that they have no competing interests.

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