Optimising the Nutritional Value of Kombucha Using Fruit Peels as Functional Ingredients

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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...

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Bibliographic Details
Published in:	Malaysian Journal of Chemistry
Main Author:	Fisol A.H.; Aziman N.
Format:	Article
Language:	English
Published:	Malaysian Institute of Chemistry 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206170726&doi=10.55373%2fmjchem.v26i5.294&partnerID=40&md5=99f6b23047a2e9f860ae895a2021c851

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