Figure 1 | Scientific Reports

Figure 1

From: Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Figure 1

A process flow diagram for kombucha fermentation experiments. (K1: 60 g of brown sugar and 0 g of PPC; K2: 50 g of brown sugar and 10 g of PPC; K3: 40 g of brown sugar and 20 g of PPC; K4: 30 g of brown sugar and 30 g of PPC; K5: 20 g of brown sugar and 40 g of PPC; K6: 10 g of brown sugar and 50 g of PPC; and K7: 0 g of brown sugar and 60 g of PPC).

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