Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
Flávio Augusto de Oliveira Duarte, Kazumi Kawazaki Ramos, Chiara Gini, Rafaela Martins Morasi, Nathália Cristina Cirone Silva, Priscilla Efraim
Topics & Concepts
Food scienceTitratable acidFermentationLactic acidChemistryYeastAcetic acid bacteriaBacteriaMicroorganismBlack teaBiologyBiochemistryGeneticsTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolites in Food Biotechnology