First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles
Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. The aim of this study was to character...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/8677090 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|