The study was conducted to perfect the fermentation process of kombucha F2 from green tea supplemented with red dragon fruit by determining the optimal conditions to produce a product with the best...
<p><strong>Tác giả:</strong> Lưu Minh Châu, Thị Trúc Đào Lê, Nguyễn Phạm Thiên Trang, Nguyễn Ngọc Thanh, Huỳnh Xuân Phong</p>
<p>The study was conducted to perfect the fermentation process of kombucha F2 from green tea supplemented with red dragon fruit by determining the optimal conditions to produce a product with the best quality and sensory characteristics. The study investigated the conditions affecting the fermentation process such as the treatment method of red dragon fruit (1x1 cm diced; juice), the content of added fruit (5 - 15% w/v), pH (3.0 - 4.0), temperature (25 - 35 °C), and fermentation time of F2 (3 -...</p>
<p>📄 DOI: <a href="https://doi.org/https://doi.org/10.62985/j.huit_ojs.vol26.no5.701" target="_blank" rel="noopener">https://doi.org/10.62985/j.huit_ojs.vol26.no5.701</a></p>
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