Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles
Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans. Therefore, this study aimed to investigate the chemical and mi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Green Engineering Society
2024-08-01
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| Series: | Journal of Applied Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://www.jaast.org/index.php/jaast/article/view/286 |
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