Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
Author:
Affiliation:
1. Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Warszawa, Poland
2. Department of Food Technology, Warsaw University of Life Sciences, Warszawa, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1321588
Reference27 articles.
1. Improved method of analysis of biomass sugars using high-performance liquid chromatography
2. ACETIC ACID BACTERIA – TAXONOMY, ECOLOGY, AND INDUSTRIAL APPLICATION
3. Characterization of the tea fungus metabolites
4. Kombucha tea fermentation: Microbial and biochemical dynamics
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