Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (<i>Arbutus unedo</i>) Fruits

Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (<i>Arbutus unedo</i>) Fruits

The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (<i>Arbutus unedo</i>) fruits fermented with thr...

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Bibliografiska uppgifter
Huvudupphovsmän: Eva Tejedor-Calvo, Diego Morales
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2023-03-01
Serie:Fermentation
Ämnen:
kombucha
strawberry tree
<i>Arbutus unedo</i>
fermentation
phenolic compounds
volatile compounds
Länkar:https://www.mdpi.com/2311-5637/9/4/326

Internet

https://www.mdpi.com/2311-5637/9/4/326

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