Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha - Data

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.

本数据集包含三次平行测定的pH值、白利糖度（Brix）以及滴定酸度数据，同时涵盖感官评价相关数据。所有康普茶（Kombucha）批次在开展感官测试前已完成混合，并对混合后的样品进行了滴定酸度的测定。