Optimising the Nutritional Value of Kombucha Using Fruit Peels as Functional Ingredients
Kombucha, a popular fermented beverage made from tea leaves, has not been extensively studied in terms of the incorporation of fruit peels that are often wasted. This research aims to produce and optimise a kombucha beverage by utilising fruit peels, specifically dried orange (Citrus reticulata) pee...
| Published in: | Malaysian Journal of Chemistry |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206170726&doi=10.55373%2fmjchem.v26i5.294&partnerID=40&md5=99f6b23047a2e9f860ae895a2021c851 |