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Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
Neffe-Skocińska, Katarzyna, Sionek, Barbara, Ścibisz, Iwona, Kołożyn-Krajewska, DanutaLanguage:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2017.1321588
Date:
July, 2017
File:
PDF, 1012 KB
english, 2017