Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub, Júnior Mendes Furlan, Róger Wagner, Karla Joseane Perez, Voltaire Sant’Anna
Topics & Concepts
ChemistryFermentationAromaFood scienceFlavorPolyphenolAcetic acidCitric acidEthanol fermentationOrganic chemistryAntioxidantTea Polyphenols and EffectsFermentation and Sensory AnalysisSensory Analysis and Statistical Methods