Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times
One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical propertie...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01014.pdf |
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