Understanding Kombucha Tea Fermentation: A Review
Author:
Affiliation:
1. Laboratoire de Génie Chimique, UMR 5503; Univ. de Toulouse, CNRS, INPT, UPS; Toulouse France
2. Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique; UMR 5623 Toulouse France
Funder
National Council for Science and Technology
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14068/fullpdf
Reference78 articles.
1. Development of a beverage from red grape juice fermented with the Kombucha consortium;Ayed;Annals of Microbiology,2016
2. Antimicrobial effect of Kombucha analogues;Battikh;LWT - Food Science and Technology,2012
3. Mineral and water soluble vitamin content in the Kombucha drink;Bauer-petrovska;International Journal of Food Science and Technology,2000
4. Protective effect of Kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity;Bellassoued;Pharmaceutical Biology,2015
5. Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats;Bhattacharya;Food and Chemical Toxicology,2013
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