Flavour chemical dynamics during fermentation of kombucha teaEmirates Journal of Food and Agriculture - - Trang 732
Yongcai Zhao, Huawei Wu, Caibi Zhou, Jian Zhang Xian-chun Hu
Main physical and chemical properties, microbial population and flavour compounds of kombucha fermentation were dynamically analyzed. The results showed: the pH values decreased but total acidity increased in kombucha fermentation broth with fermentation time; the concentrations of tea polyphenols and free amino acids firstly increased in the initial stage and then decreased till the end o...... hiện toàn bộ