Kombucha tea fermentation: Microbial and biochemical dynamics-Reference-Cited by-同舟云学术

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Kombucha tea fermentation: Microbial and biochemical dynamics

Published:2016-03 Issue: Volume:220 Page:63-72
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Chakravorty Somnath,Bhattacharya Semantee,Chatzinotas Antonis,Chakraborty Writachit,Bhattacharya Debanjana,Gachhui Ratan

Funder

Indian Council of Medical Research, Govt. of India

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference78 articles.

1. Statistical methods for characterizing diversity of microbial communities by analysis of terminal restriction fragment length polymorphisms of 16S rRNA genes;Abdo;Environ. Microbiol.,2006

2. Advanced glycosylation end products—role in pathology of diabetic complications;Ahmed;Diabetes Res. Clin. Pract.,2005

3. Hypoglycemic and antilipidemic properties of Kombucha tea in alloxan-induced diabetic rats;Aloulou;BMC Complement. Altern. Med.,2012

4. Comparison of the anti-oxidant capacity and the anti-microbial activity of black and green tea;Bancirova;Food Res. Int.,2010

5. Comparative healing property of Kombucha tea and black tea against indomethacin induced gastric ulceration in mice: possible mechanism of action;Banerjee;Food Funct.,2010

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