Comparison of the products of Kombucha fermentation on sucrose and molasses

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1039-1045

  Malbasa R ^a   Loncar E ^a   Djuric M ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Acetic acid; Black tea; Kombucha; l Lactic acid; Molasses

Indexed keywords

ACETIC ACID; LACTIC ACID; MOLASSES; SUCROSE;

ACETOBACTER; ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; NONHUMAN; PH; SACCHAROMYCES; SACCHAROMYCES BISPORUS; SACCHAROMYCES CEREVISIAE; TORULOPSIS; ZYGOSACCHAROMYCES;

ACETOBACTER; CAMELLIA SINENSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; TORULOPSIS; ZYGOSACCHAROMYCES;

EID: 34548526769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.020     Document Type: Article

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