Microbiological and Sensory Characterization of Kombucha SCOBY for culinary applications

Publication date: Available online 8 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Paula Torán-Pereg, Blanca del Noval, Susana Valenzuela, Josefina Martinez, Diego Prado, Ramón Perisé, Juan Carlos Arboleya
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research