Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage

• Main Authors: Hasan, Belal J. Muhialdin Mula, Osman, F. A., Muhamad, R., Che Wan Sapawi, Che Wan Nur Safraa, Anzian, Aliaa, Voon, Wendy Wen Yi, Meor Hussin, Anis Shobirin
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/68871/1/%2813%29.pdf; http://psasir.upm.edu.my/id/eprint/68871/; http://www.ifrj.upm.edu.my/26%20(02)%202019/(13).pdf

Recently, fermented foods have been developing huge demand among modern consumers due to their health benefits and pleasant flavour. The objective of the present work was to evaluate the effects of fermentation time and different sugar sources on the physicochemical and antioxidant activities of kom...