https://www.selleckchem.com/pr....oducts/mk-8353-sch90
Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. PRACTICAL APPLICATION The kombucha beverage is a low-
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