Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and...

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Detalles Bibliográficos
Autores principales: Cohen, Gil, Sela, David A., Nolden, Alissa A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453479/
https://www.ncbi.nlm.nih.gov/pubmed/37628115
http://dx.doi.org/10.3390/foods12163116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453479/
https://www.ncbi.nlm.nih.gov/pubmed/37628115
http://dx.doi.org/10.3390/foods12163116

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