Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89386/1/SOUR.pdf |