Mathematical modeling as a tool in kombucha beverages´ bioactive quality control
This study examined the application of mathematical models on total flavonoids content and sensory marks of kombucha beverages on winery effluent. Process parameters were as follows: 0, 3, 6, and 9 days of fermentation time; 20, 25, and 30°C of fermentation temperature and 3, 5, and 7% of initial to...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2025-01-01
|
| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/1451-9372/2025/1451-93722400012V.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|