Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance
David Fernando dos Santos, Eduardo Leonarski, Milena Araújo Rossoni, Vandressa Alves, Cátia Tavares dos Passos Francisco, Vânia Zanella Pinto, Thiago Bergler Bitencourt
Topics & Concepts
Titratable acidFood scienceFermentationChemistryFlavorSugarAromaHerbal teaSucroseChlorogenic acidAcetic acid bacteriaBiochemistryAntioxidantTea Polyphenols and EffectsBee Products Chemical AnalysisHeavy Metals in Plants