Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
Ruo-Gu Xiong(Sun Yat-sen University), Hua‐Bin Li(Liaocheng University), Ren‐You Gan(Hong Kong Polytechnic University), Adila Saimaiti(Sun Yat-sen University), Ao Shang(University of Hong Kong), Qing Liu(University of Hong Kong), Siyu Huang(Sun Yat-sen University), Si-Xia Wu(Sun Yat-sen University), Jin Cheng(Sun Yat-sen University), Dan-Dan Zhou(Nanjing Forestry University)
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