Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

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Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into kombucha due to their health benefits. Thus, thi...

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Bibliographic Details
Main Authors: Nurus S.A. Aziz, Nurus S.A. Aziz, Kombucha, Black tea, Gac fruit, Mango, Kombucha, Black tea, Gac fruit, Mango, Dzulkarnain F.M. Farid, Dzulkarnain F.M. Farid, Tri B. Julianti, Tri B. Julianti
Format: Article
Language:English
Published: 2023
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/10517/1/J16144_f80849e50fa118dbc886a10f758ab415.pdf

Internet

http://eprints.uthm.edu.my/10517/1/J16144_f80849e50fa118dbc886a10f758ab415.pdf

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