The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
出版年份 2019 全文链接
标题
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-12-16
DOI
10.1007/s13197-019-04217-3
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- A review on health benefits of kombucha nutritional compounds and metabolites
- (2018) Jessica Martínez Leal et al. CyTA-Journal of Food
- Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
- (2018) Francesca De Filippis et al. FOOD MICROBIOLOGY
- Understanding Kombucha Tea Fermentation: A Review
- (2018) Silvia Alejandra Villarreal-Soto et al. JOURNAL OF FOOD SCIENCE
- Chemical composition and biological activity of novel types of kombucha beverages with yarrow
- (2018) Jasmina S. Vitas et al. Journal of Functional Foods
- A review on health benefits of kombucha nutritional compounds and metabolites
- (2018) Jessica Martínez Leal et al. CyTA-Journal of Food
- Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
- (2018) Hashani Amarasinghe et al. Food Science & Nutrition
- Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
- (2017) Katarzyna Neffe-Skocińska et al. CyTA-Journal of Food
- Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract
- (2015) Najmi Essawet et al. Chemical Industry & Chemical Engineering Quarterly
- Metabarcoding of the kombucha microbial community grown in different microenvironments
- (2015) Oleg N Reva et al. AMB Express
- Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts
- (2015) Aleksandra S. Velićanski et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
- (2014) Caili Fu et al. Food Science and Technology
- A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
- (2014) Rasu Jayabalan et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Evolution of polyphenols and organic acids during the fermentation of apple cider
- (2014) Mengqi Ye et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF BLACK AND GREEN KOMBUCHA TEAS
- (2012) HOUDA BATTIKH et al. JOURNAL OF FOOD BIOCHEMISTRY
- Trends in non-dairy probiotic beverages
- (2007) Flávera C. Prado et al. FOOD RESEARCH INTERNATIONAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started