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Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138291/ https://www.ncbi.nlm.nih.gov/pubmed/37107452 http://dx.doi.org/10.3390/foods12081657 |