Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea
Kombucha tea has been claimed to have several health benefits. Many factors influence the properties of kombucha tea produced. This study focused on the effects of starter cultures (kombucha liquid broth (KLB) and cellulosic pellicle (KCP)) and sweetener (white sugar (S), honey (H) and jaggery (J))...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21024/1/SBL%2016.pdf http://journalarticle.ukm.my/21024/ http://www.ukm.my/jsm/index.html |
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