The effects of green tea and black tea on the total acid, alcohol content, and antioxidant levels in kombucha
This research aimed to determine the effects of green tea and black tea on the total acid content, alcohol concentration, and total phenolic content of kombucha. The fermentation process was carried out over 14 days to monitor changes in key characteristics, including total titrated acid, pH, reduci...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/20/bioconf_isofst2025_01001.pdf |
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