HIGHLIGHTS
- What: The aim of the research was to understand this relationship and gain further insights into the mechanisms of Kombucha fermentation to achieve better quality_control.
- Who: Saikiran Chaluvadi and colleagues from the Department of Food Science, Rutgers, The State University of New Jersey, Dudley Road, Current address: Liquid IV, Park Ave, Suite, El Segundo, CA, USA. have published the article: Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality, in the Journal: Fermentation 2024, 605 of /2024/
- How: Since these results were consistent with the findings of Marsh et_al the authors . . .
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