TY  - JOUR
AU  - Tejedor-Calvo, Eva
AU  - Morales Hernández, Diego
PY  - 2023
DO  - 10.3390/fermentation9040326
SN  - 2311-5637
UR  - https://hdl.handle.net/20.500.14352/109782
T2  - Fermentation
AB  - The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (Arbutus...
LA  - eng
M2  - 326
PB  - MDPI
KW  - Kombucha
KW  - Strawberry tree
KW  - Arbutus unedo
KW  - Fermentation
KW  - Phenolic compounds
KW  - Volatile compounds
KW  - Aroma
KW  - SCOBY
KW  - Nutritional
KW  - Carbohydrates
TI  - Chemical and aromatic changes during fermentation of kombucha beverages produced using strawberry tree (Arbutus unedo) fruits
TY  - journal article
VL  - 9
ER  -