Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference90 articles.
1. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables;Al-juhaimi;Journal of Food Science and Technology,2018
2. Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY);Antolak;Antioxidants,2021
3. Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation;Aung;LWT,2022
4. Development of a beverage from red grape juice fermented with the Kombucha consortium;Ayed;Valorization of Pineapple Processing Residues through Acetification to Produce Specialty Vinegars Enriched with Red,2017
5. Microbial–physicochemical integrated analysis of kombucha fermentation;Barbosa;LWT,2021
Cited by
1 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