Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (<i>Tuber melanosporum</i> and <i>Tuber aestivum</i>) with Interesting Aromatic and Compositional Profiles
The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-07-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/13/13/2162 |
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