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Article Title
Enhancement of Antioxidant Activity and Fermentation Kinetics of Kombucha using Graviola Cheong: A Comparative Study
Authored by
Harshitha H Narasimhamurthy
Department of Food Technology, Masters Graduate in Food Technology, Padmashree Institute of Management and Sciences, Bengaluru 5600060, India.
H. M. Dhanya
Department of food Technology, Padmashree Institute of Management and Sciences, Bengaluru 560060, India.
K. S. Kariappa
Department of Food Technology, Masters Graduate in Food Technology, Padmashree Institute of Management and Sciences, Bengaluru 5600060, India.
K. S. Vandana
Department of Food Technology, Masters Graduate in Food Technology, Padmashree Institute of Management and Sciences, Bengaluru 5600060, India.
Varshitha M.
Department of Food Technology, Masters Graduate in Food Technology, Padmashree Institute of Management and Sciences, Bengaluru 5600060, India.