Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation-Reference-Cited by-同舟云学术

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Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation

Published:2024-04 Issue: Volume:58 Page:103655
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cheng Yuliang^ORCID,Qian Jiaqin,Xu Qinwei,Yu Qian,Guo Yahui,Yao Weirong,Qian He

Publisher

Elsevier BV

Reference49 articles.

1. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing;Aregbe;Food Chemistry,2019

2. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium;Aung;Food Chemistry,2021

3. Effect of ultrasonic extraction on production and structural changes of C-phycocyanin from marine Spirulina maxima;Choi;International Journal of Molecular Sciences,2018

4. Kombucha: Review;Coelho;International Journal of Gastronomy and Food Science,2020

5. Specific interfacial area as a key variable in scaling-up kombucha fermentation;Cvetkovic;Journal of Food Engineering,2008

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose;Food Bioscience;2024-10

2. Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks;ACS Food Science & Technology;2024-06-20

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