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Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters

Bruna Dartora, Ludmylla Tamara Crepalde, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub, Flávio Fonseca Veras, Adriano Brandelli, Karla Joseane Perez, Voltaire Sant’Anna

2023International Journal of Gastronomy and Food Science36 citationsDOI

Topics & Concepts

FlavorFood scienceAromaBlack teaChemistryGreen teaPolyphenolTanninAntioxidantBiochemistryTea Polyphenols and EffectsSensory Analysis and Statistical MethodsHeavy Metals in Plants
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters | Litcius