Work

Physicochemical properties, volatile compounds and basic spherification of hibiscus ( Hibiscus sabdariffa L.) kombucha beverage

Year: 2025

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132251387866

Author: Suzan Tireki

Institution: Özyeğin University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4415292982

FWCI:

Cites: 70

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