Author ORCID Identifier
fermentation, titratable acidity, fermented tea, sensory analysis, physical analysis
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.
Cohen, G.; Sela, D.A.; Nolden, A.A. Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha. Foods 2023, 12, 3116. https://doi.org/10.3390/foods12163116