Microbial–physicochemical integrated analysis of kombucha fermentation

Author:

Barbosa Cosme Damião,Trovatti Uetanabaro Ana PaulaORCID,Rodrigues Santos Wildon César,Caetano Renata GomesORCID,Albano Helena,Kato RodrigoORCID,Cosenza Gustavo Pereira,Azeredo Antonio,Góes-Neto Aristóteles,Rosa Carlos Augusto,Teixeira Paula,Alvarenga Verônica Ortiz,Alves Lacerda Inayara CristinaORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. From dandruff to deep-sea vents: Malassezia-like fungi are ecologically hyper-diverse;Amend;PLoS Pathogens,2014

2. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics;Arıkan;Journal of Food Science,2020

3. Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation;Barbosa;Lebensmittel-Wissenschaft & Technologie,2020

4. Kombucha tea fermentation: Microbial and biochemical dynamics;Chakravorty;International Journal of Food Microbiology,2016

5. Polyphenols in foods are more complex than often thought;Cheynier;American Journal of Clinical Nutrition,2005

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