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Autor:
Andressa Caroline Ferreira De Souza, Eliane Sloboda Rigobello, Flavia Aparecida Cardoso Reitz, Leila Larisa Medeiros Marques, Caroline De Oliveira Pereira, Marcia Regina Ferreira Geraldo Perdoncini
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Kombucha is a beverage fermented by a symbiosis of bacteria and yeast from teas. Secondary fermentations can be made using vegetables, such as hibiscus for example. In addition to providing a different flavor, the kombucha fermented with hibiscus can
Externí odkaz:
https://doaj.org/article/2271850d834c4bde9adcf413a713c767
