Analysis of Sensory Quality, Physicochemical Characteristics and Microbial Diversity of Kombucha Beverages
In order to investigate the flavor, fermentation performance and microbial composition of kombucha in China, 12 simples were gathered from different regions to produce kombucha beverages. The physicochemical, sensory properties and microbial diversity of the beverages were evaluated in detail. Resul...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030072 |