Microbiological and sensory characterization of kombucha SCOBY for culinary applications
Paula Torán-Pereg, Blanca del Noval, Susana V. Valenzuela, Josefina Martínez, Diego Prado Vásquez, Ramón Perisé, Juan Carlos Arboleya
Topics & Concepts
StarterFood scienceIngredientOrganolepticFermentationBusinessBiotechnologyBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisGinkgo biloba and Cashew Applications