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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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2023-03-01
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| Schriftenreihe: | Fermentation |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2311-5637/9/4/326 |
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