TY  - JOUR
AU  - Morales Hernández, Diego
AU  - De la Fuente Nieto, Laura
AU  - Marco, Pedro
AU  - Tejedor Calvo, Eva
PY  - 2024
DO  - 10.3390/foods13132162
SN  - 2304-8158
UR  - https://hdl.handle.net/20.500.14352/107489
T2  - Foods
AB  - The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Kombucha
KW  - Truffle
KW  - Fermentation
KW  - Aroma
KW  - SCOBY
KW  - Phenolic compounds
TI  - Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
TY  - journal article
VL  - 13
ER  -