Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and...

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Detalles Bibliográficos
Autores principales: Tan, Wee Ching, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746646/
https://www.ncbi.nlm.nih.gov/pubmed/33343546
http://dx.doi.org/10.3389/fmicb.2020.603481

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746646/
https://www.ncbi.nlm.nih.gov/pubmed/33343546
http://dx.doi.org/10.3389/fmicb.2020.603481

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