Producing kombucha beverage from winter savory (Satureja montana L.) tea inoculated by pellicle
The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea) inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers) volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5) longer than th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2006-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2006/1450-71880637119C.pdf |