Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties
The aim of this study was to use different concentrations of lemon juice and honey to improve the formulation of a green tea water kefir (GTWK) beverage by applying a central composite design (CCD). Honey’s concentration was 10–50% and lemon juice concentration was 1–5%, these were used as the indep...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/11/1/27 |
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