title: Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials
abstract: Introduction . The relevance of the research is associated with the study of the Russian kombucha market, traditionally associated with the homemade drink “kombucha”, which is undergoing a transformation, turning into a promising segment of functional nutrition. Fermented drinks occupy a special place among functional products due to the natural fermentation process, during which useful metabolites are formed. In the context of the growing demand for healthy food, fermented drinks occupy an impo
journal: New Technologies