Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material
Eduardo Leonarski, Karina Cesca, Eduardo Zanella, Boris U. Stambuk, Débora de Olíveira, Patrícia Poletto
Topics & Concepts
Bacterial celluloseChemistryFood scienceCelluloseAcetic acidRaw materialAcetic acid bacteriaPolyphenolEthanolFermentationBiochemistryOrganic chemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies