Work

Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour

Year: 2025

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132251319930

Authors: Cíntia Ramos Pereira Azara, Carolina Lírio Didier Peixe, Carlos Eduardo de Faria Cardoso, Maria Eduarda Pereira Azara, Monique Elias, Otniel Freitas-Silva, Anderson Junger Teodoro

Institutions: Faculdade de Medicina de Petrópolis, Universidade Federal do Estado do Rio de Janeiro, Universidade Federal Fluminense, Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Conselho Nacional de Desenvolvimento Científico e Tecnológico, Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Awards: G4962549607, G5789688841

OpenAlex ID: W4407757177

FWCI: 0.435

Cites: 50

Cited by: 1

Related to: 10