Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

Post time 2024-5-6 09:01:07

journal：International Journal of Gastronomy and Food Science

Authors：Gislane Romano Mendonca; Rodrigo Anacleto Pinto; Erika Almeida Praxedes; Virgínia Kelly Goncalves Abreu; Richard Pereira Dutra; Alexsandra Fernandes Pereira; Tatiana de Oliveira Lemos; Aramys Silva dos Reis; Ana Lúcia Fernandes Pereira

Published date：2023-12-

DOI：10.1016/j.ijgfs.2023.100804

PDF link：https://www.sciencedirect.com/sc ... 878450X23001464/pdf

Article link：http://dx.doi.org/10.1016/j.ijgfs.2023.100804

Article Source：Elsevier BV。

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Post time 2024-5-6 09:01:08

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[Elsevier] Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

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[Elsevier] Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics