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Analysis of the role of acidity and tea substrate on the inhibition of α-amylase by Kombucha

  • Mann F
  • Dickmann M
  • Schneider R
  • et al.
Journal of Nutrition, Food Research and Technology (2017) 0(0) 1-5
DOI: 10.30881/jnfrt.00001
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Abstract

Ology Press Citation: Dickmann M, Schneider R, Armando S, et al. Analysis of the role of acidity and tea substrate on the inhibition of α-amylase by Kombucha. J Nutr Food Technol. (2017);0(0): 1−5.

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APA

Mann, F. M., Dickmann, M., Schneider, R., Armando, S., Seehusen, K., Hager, P., & Strauss, M. J. (2017). Analysis of the role of acidity and tea substrate on the inhibition of α-amylase by Kombucha. Journal of Nutrition, Food Research and Technology, 0(0), 1–5. https://doi.org/10.30881/jnfrt.00001

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