Development, microbiological and physicochemical analysis of kombucha-based fermented beverage

Fermented kombucha-based beverages have been gaining many adepts around the world because their consumption is associated with beneficial effects on the intestinal microbiota and in some chronic diseases. However, such effects are related to the quality of the drink in terms of microbiological and p...

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Bibliographic Details
Main Author: Oliveira, Anolivia Arruda de (author)
Other Authors: Lima , Clara Mariana Gonçalves (author), Pagnossa , Jorge Pamplona (author), Figueiredo , Roseane Mendonça de (author), Medeiros, Ueslei Bruno Cardoso (author), Gonçalves, Jaqueline Teixeira Teles (author), Chaves , Renato Novaes (author), Santana, Renata Ferreira (author)
Format: article
Language:eng
Published: 2020
Subjects:
Fermentação
Chá verde
Chá preto.
Fermentación
Té verde
Té negro.
Fermentation
Green tea
Black tea.
Online Access:https://doi.org/10.33448/rsd-v9i11.10021
Country:Brazil
Oai:oai:ojs.pkp.sfu.ca:article/10021

Internet

https://doi.org/10.33448/rsd-v9i11.10021

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