Effect of Kombucha Consortium Fermentation on Active Ingredients and Sensory Quality of Gastrodia elata
The changes in the main active ingredients and sensory quality of Gastrodia elata during liquid-state fermentation with the traditional Kombucha consortium were analyzed in the study. The results showed that the total acid concentration of the fermentation broth increased, and consequently the pH de...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-02-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-026.pdf |