Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Kombucha Beverage at Different Fermentation Temperatures

Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Kombucha Beverage at Different Fermentation Temperatures

Sea buckthorn is a unique resource with high nutritional value. The objective of this study was to develop a novel kombucha beverage from sea buckthorn juice by means of inoculation with kombucha (Symbiotic Culture of Bacteria and Yeast, SCOBY). The study investigated and compared the differences in...

Full description

Saved in:
Bibliographic Details
Main Authors: Yichao Pei, Yuanju Zheng, Michael Yuen, Tina Yuen, Hywel Yuen, Qiang Peng
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
kombucha
sea buckthorn
antioxidant activity
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/14/8/1325
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/8/1325

Similar Items