Tables index

From

Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin

Tchekessi C. K. Célestin, Houssou-Goe M. J. Bérénice, Koudoro Yaya, Yete Pélagie, Kougblenou Sylvain, Gandeho G. Justin, Sachi Pivot, Banon S. B. Jultesse, Agbangnan Dossa C. Pascal, Bokossa Y. Innocent, Agbangla Clément

American Journal of Food and Nutrition. 2023, 11(2), 46-54 doi:10.12691/ajfn-11-2-3
  • Table 1. Microbiological characteristics of the different Kombucha drinks according to the heat treatment undergone
  • Table 2. Comparison of the microbiological characteristics of the different types of kombucha drinks according to the plants used
  • Table 3. Physicochemical characteristics of the different kombucha drinks
  • Table 4. Calcium, zinc and iron compositions of Kombucha drinks
  • Table 5. Vitamin C content of Kombucha drinks
  • Table 6. Contents of phenolic compounds in Kombucha drinks
  • Table 7. Sensory characteristics of the different types of Kombucha drinks