Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Piper sarmentosum , renowned for its bioactive properties, was explored as a material for kombucha production. This study investigated P. sarmentosum -based kombucha (PSK), focusing on its phytochemical content, antioxidant and antibacterial activities, anti-amylase effects, and sensory attributes...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Development-and-Evaluation-of-Piper-sarmentosum-Based-Kombucha-Fermentation-Bioactivity,199629,0,2.html |
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