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Full-Text Articles in Food Science
Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha - Data, Gil Cohen, David A. Sela, Alissa A. Nolden
Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha - Data, Gil Cohen, David A. Sela, Alissa A. Nolden
Data and Datasets
In this data set we can see the pH, brix, and titratable acidity measurements in triplicate, as well as the sensory study data. The kombucha batches were combined prior to sensory testing and measured for their combined titratable acidity as well.