Recent trends in Kombucha: Conventional and alternative fermentation in development of novel beverage

Author:

Mohd Ariff RafidahORCID,Chai Xin Yi,Chang Lee Sin,Fazry Shazrul,Othman Babul Airianah,Babji Abdul Salam,Lim Seng JoeORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference125 articles.

1. Antimicrobial and antiproliferative, pro-apoptotic actions of Kombucha fermented solutions against colon and hepato cancer cell lines;Abou-Taleb;World Journal of Pharmaceutical and Life Sciences,2017

2. Characteristics of solo black garlic fermented in kombucha black tea;Afiati,2020

3. Biological, chemical and antioxidant activities of different types Kombucha;Ahmed;Annals of Agricultural Science,2020

4. Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process;Amores-Arrocha;Molecules,2018

5. Evaluation of the glucuronic acid production and antibacterial properties of kombucha black tea;Ansari;Current Pharmaceutical Biotechnology,2019

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