Use of kombucha consortium to transform soy whey into a novel functional beverage

Author:

Tu Chuanhai,Tang Sijie,Azi Fidelis,Hu Wenxiu,Dong MingshengORCID

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference54 articles.

1. Protective effect of kombucha tea against acetaminophen-induced hepatotoxicity in mice: A biochemical and histopathological study;Abshenas;Comparative Clinical Pathology,2012

2. Development of a beverage from red grape juice fermented with the kombucha consortium;Ayed;Annals of Microbiology,2016

3. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: Possible mechanism of action;Banerjee;Food & Function,2010

4. Antimicrobial effect of kombucha analogues;Battikh;LWT - Food Science and Technology,2012

5. One option for the management of wastewater from tofu production: Freeze concentration in a falling-film system;Belén;Journal of Food Engineering,2012

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