Tea, Kombucha, and health: a review-Reference-Cited by-同舟云学术

Tea, Kombucha, and health: a review

Published:2000-07 Issue:6 Volume:33 Page:409-421
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dufresne C.,Farnworth E.

Publisher

Elsevier BV

Subject

Food Science

Reference114 articles.

1. Anon. (1997). The benefits of green tea. Food Ingredients and Analysis International, February 16–17.

2. Allen, C. M. (1998). Past research on Kombucha tea. The Kombucha FAQ Part 6. Research and tests results. http://persweb.direct.ca/chaugen/kombucha_faq_part06.html.

3. Polyphenols of green tea;Antony;International Food Ingredients,1997

4. Special issue;Balentine;Critical Reviews in Food Science and Nutrition,1997

5. The chemistry of tea flavonoids;Balentine;Critical Reviews in Food Science and Nutrition,1997

Cited by 321 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. From fermentation to cancer prevention: The anticancer potential of Kombucha;Phytomedicine Plus;2024-11

2. Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags;Fermentation;2024-07-20

3. Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates;Fermentation;2024-06-28

4. Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas;Processes;2024-06-22

5. The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese;Processes;2024-06-09