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What is Amarasinghe Et Al. (2018) about?
This study evaluates the physicochemical properties and antioxidant activities of kombucha during an extended fermentation period of 8 weeks. Results indicated a significant decrease in antioxidant activity and increased acidity and turbidity, which may affect consumer appeal. Further research is needed to assess the accumulation of organic acids and potential toxicity of kombucha after prolonged fermentation.
- Author
- anggraenilayung
- Language
- EN