Development, microbiological and physicochemical analysis of kombucha-based fermented beverage

Autor: Ueslei Bruno Cardoso Medeiros, Renata Ferreira Santana, Anolivia Arruda de Oliveira, Roseane Mendonça de Figueiredo, Renato Novaes Chaves, Jorge Pamplona Pagnossa, Jaqueline Teixeira Teles Gonçalves, Clara Mariana Gonçalves Lima

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e64091110021
Research, Society and Development; Vol. 9 Núm. 11; e64091110021
Research, Society and Development; v. 9 n. 11; e64091110021
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Fermented kombucha-based beverages have been gaining many adepts around the world because their consumption is associated with beneficial effects on the intestinal microbiota and in some chronic diseases. However, such effects are related to the qual

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::866d364d7f9379be9862eda114885897
https://rsdjournal.org/index.php/rsd/article/view/10021