Đang chuẩn bị liên kết để tải về tài liệu:
Development of a fermented beverage from white mulberry juice using the Kombucha consortium
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
In this study, a novel fermented beverage from white mulberry juice was developed using Kombucha tea fungus. Effects of initial sugar concentration, fermentation temperature and recycling number of tea fungus biomass on quality of white mulberry Kombucha were investigated. |