The influences of microbial starter cultures and substrates on the chemical composition of kombucha

dc.contributor.author	Fabricio, Mariana Fensterseifer	pt_BR
dc.contributor.author	Krieger, Bruna	pt_BR
dc.contributor.author	Flôres, Simone Hickmann	pt_BR
dc.contributor.author	Ayub, Marco Antônio Záchia	pt_BR
dc.date.accessioned	2021-07-27T04:33:34Z	pt_BR
dc.date.issued	2021	pt_BR
dc.identifier.uri	http://hdl.handle.net/10183/224538	pt_BR
dc.format.mimetype	application/pdf	pt_BR
dc.language.iso	eng	pt_BR
dc.relation.ispartof	Simpósio Brasileiro de Microbiologia Aplicada (13. : 2021 : Porto Alegre). Anais. Porto Alegre : UFRGS, 2021.	pt_BR
dc.rights	Open Access	en
dc.subject	Kombucha production	en
dc.subject	Chá de kombucha	pt_BR
dc.subject	Starter culture	en
dc.subject	Fermented beverage	en
dc.subject	Yeasts	en
dc.subject	Acetic acid bacteria	en
dc.title	The influences of microbial starter cultures and substrates on the chemical composition of kombucha	pt_BR
dc.type	Resumo publicado em evento	pt_BR
dc.contributor.event	Simpósio Brasileiro de Microbiologia Aplicada (13. : 2021 : Porto Alegre)	pt_BR
dc.identifier.nrb	001128241	pt_BR
dc.type.origin	Nacional	pt_BR

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