Work

Low-Alcohol Red Araçá Beverage Produced by Kombucha Fermentation: Volatile Composition, Consumer Perception and Emotional Responses

Year: 2026

Type: preprint

Source: SSRN Electronic Journal

DOI: 10.2139/ssrn.6901024

Authors: Taís Suhre, Voltaire Sant’Anna, Fernanda de Candido de Oliveira, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub, Joshua Evans, Roger Wagner, Caroline Kothe, Jeverson Frazzon

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: green

OpenAlex ID: W7163879679

Cites: 46

Cited by:

Related to: 10