Mathematical modeling as a tool in kombucha beverages´ bioactive quality control
This study examined the application of mathematical models on total flavonoids content and sensory marks of kombucha beverages on winery effluent. Process parameters were as follows: 0, 3, 6, and 9 days of fermentation time; 20, 25, and 30°C of fermentation temperature and 3, 5, and 7% of initial to...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Association of the Chemical Engineers of Serbia
2025-01-01
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| Serier: | Chemical Industry and Chemical Engineering Quarterly |
| Fag: | |
| Online adgang: | https://doiserbia.nb.rs/img/doi/1451-9372/2025/1451-93722400012V.pdf |
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