Investigation of the Influence of Different <i>Camellia sinensis</i> Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits
Teas derived from <i>Camellia sinensis</i> are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, a...
| Main Authors: | , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2025-01-01
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| 丛编: | Beverages |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2306-5710/11/1/13 |