Comparison of phenolic compounds and antioxidant activities between Thai tea and black tea kombucha over the course of fermentation

Published date
2019
Resource type
Publisher
Bangkok : Assumption University
ISBN
ISSN
DOI
Call no.
Other identifier(s)
Edition
Copyrighted date
Language
eng
File type
application/pdf
Extent
vi, 43 p. ; 30 cm.
Other title(s)
Advisor
Other Contributor(s)
Citation
Degree name
Bachelor of Science
Degree level
Bachelor
Degree discipline
Food Technology
Degree department
School of Biotechnology
Degree grantor
Assumption University
Abstract
Table of contents
Description
Student's Report (B.S.)--Assumption University, 2019.
Includes bibliography.
punsarn.dc.description.sponsorship
Spatial Coverage
Subject(s)
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Access rights
Rights holder(s)
Location
AU Archives, 4th Floor (Cathedral of Learning)
View External Resources
Collections