Alternative raw materials in kombucha production
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference118 articles.
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4. Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound;Aspiyanto;AIP Conf. Proc. 1803,2017
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1. Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion;Food Research International;2024-08
2. Innovative Analogs of Unpasteurized Kombucha Beverages: Comparative Analysis of Mint/Nettle Kombuchas, Considering Their Health-Promoting Effect, Polyphenolic Compounds and Chemical Composition;International Journal of Molecular Sciences;2024-07-10
3. Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles;Foods;2024-07-08
4. Halal aspect and nutritional potential of telang (Clitoria ternatea L.) flower kombucha;IOP Conference Series: Earth and Environmental Science;2024-07-01
5. Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2024-06-30
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