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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Detalhes bibliográficos
Autor principal: Oliveira, Anolivia Arruda de (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Fermentação
Chá verde
Chá preto.
Fermentación
Té verde
Té negro.
Fermentation
Green tea
Black tea.
Texto completo:https://doi.org/10.33448/rsd-v9i11.10021
País:Brasil
Oai:oai:ojs.pkp.sfu.ca:article/10021

Texto Completo

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

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