Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha - Data
收藏DataCite Commons2025-11-09 更新2026-05-07 收录
下载链接：
https://scholarworks.umass.edu/handle/20.500.14394/10678
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资源简介：
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.
提供机构：
University of Massachusetts Amherst
创建时间：
2025-11-06
