Production process and characteristics of kombucha fermented from alternative raw materials
Eduardo Leonarski, Alana C. Guimarães, Karina Cesca, Patrícia Poletto
Topics & Concepts
FermentationFood scienceRaw materialBlack teaChemistryHealth benefitsGreen teaBiotechnologyTraditional medicineBiologyMedicineOrganic chemistryTea Polyphenols and EffectsFood Quality and Safety StudiesGinkgo biloba and Cashew Applications