Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials-Reference-Cited by-同舟云学术

Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials

Published:2022-11 Issue: Volume:129 Page:608-616
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Liu Yaowei,Zheng Yan,Yang Tao,Mac Regenstein Joe^ORCID,Zhou Peng

Funder

State Key Laboratory of Food Science and Technology

Jiangnan University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference83 articles.

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3. Determination of potential antimicrobial activities of some local berries fruits in kombucha tea production;Akarca;Brazilian Archives of Biology and Technology,2021

4. Employing of the different fruit juices substrates in vinegar kombucha preparation;Akbarirad;Current Nutrition & Food Science,2017

5. Bioactivity study of kombucha black tea and kombucha with skim milk on some of physiological and biochemical parameters in male albino rats;Al-dulaimi;International Journal of Pharmaceutical Research,2018

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