Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference45 articles.
1. Chemical constitution and antimicrobial activity of kombucha fermented beverage;Al-Mohammadi;Molecules,2021
2. Evaluation of the glucuronic acid production and antibacterial properties of kombucha black tea;Ansari;Current Pharmaceutical Biotechnology,2019
3. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium;Aung;Food Chemistry,2021
4. Histopathological and clinical evaluation of kombucha tea and nitrofurazone on cutaneous full-thickness wounds healing in rats: An experimental study (Retraction of vol 8, 120, 2013);Barati;Diagnostic Pathology,2016
5. Study of vitamin C level of soursop leaves (Annona muricata L.) and galactomannan utilization in kombucha during fermentation;Candra;AIP Conference Proceedings,2021
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1. Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution;Archives of Microbiology;2024-08-05
2. Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity;Foods;2024-06-20
3. Revealing the microbial diversity and volatile flavor formation in finger citron kombucha by metagenomic and GC-MS analysis;Food Bioscience;2024-06
4. Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective;Trends in Food Science & Technology;2024-06
5. Identifying therapeutic effect of kombucha Pirdot (Saurauia vulcani Korth.) against colorectal cancer: The experimental data and in silico approach;Medicine in Microecology;2024-06
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