Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China-Reference-Cited by-同舟云学术

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Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China

Published:2024-06 Issue: Volume:36 Page:100910
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Zheng Yan,Liu Yaowei^ORCID,Han Shanshan,He Yiyang,Liu Ruonan,Zhou Peng^ORCID

Funder

Wuxi City Department of Science and Technology

Publisher

Elsevier BV

Reference53 articles.

1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha;Abuduaibifu;J. Food Process. Preserv.,2019

2. Simultaneous HPLC-ELSD determination of sugars and cyclitols in different parts of Phacelia tanacetifolia Benth;Alsuod;Biochem Syst Ecol,2018

3. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation;Amarasinghe;Food Sci. Nutr.,2018

4. Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.);Araujo Filho;Int. J. Gastron. Food Sci.,2023

5. Probiotic beverage: the potential of anti-diabetes within kombucha tea made from sea grapes (Ceulerpa racemosa) containing high antioxidant and polyphenol total;Augusta;Proc. Nutr. Soc.,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

1. Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar;Journal of Culinary Science & Technology;2024-08-31

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