Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (<i>Arbutus unedo</i>) Fruits
The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (<i>Arbutus unedo</i>) fruits fermented with three different...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-03-01
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| Series: | Fermentation |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2311-5637/9/4/326 |
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