Effect of sucrose concentration on the products of Kombucha fermentation on molasses

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 926-932

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

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

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

Indexed keywords

ACETIC ACID; ACID; BLACK TEA EXTRACT; CARBON; LACTIC ACID; MOLASSES; SUCROSE;

ARTICLE; BIOMASS; CARBON SOURCE; CONCENTRATION (PARAMETERS); FERMENTATION; INDIA; LIQUID; METABOLITE; PH; SAMPLING; SWEETNESS;

CAMELLIA SINENSIS;

EID: 39149099739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.069     Document Type: Article

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