Kombucha: A review of substrates, regulations, composition, and biological properties-Reference-Cited by-同舟云学术

Kombucha: A review of substrates, regulations, composition, and biological properties

Published:2022-01-14 Issue:2 Volume:87 Page:503-527
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Miranda Jeniffer Ferreira¹^ORCID,Ruiz Larissa Fernandes¹^ORCID,Silva Cíntia Borges¹^ORCID,Uekane Thais Matsue¹^ORCID,Silva Kelly Alencar¹^ORCID,Gonzalez Alice Gonçalves Martins¹^ORCID,Fernandes Fabrício Freitas²^ORCID,Lima Adriene Ribeiro¹^ORCID

Affiliation:

1. Department of Bromatology, Pharmacy School Fluminense Federal University Niterói RJ Brazil

2. Institute of Health Sciences Paulista University Ribeirão Preto SP Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16029

Reference83 articles.

1. A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control

2. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan‐induced diabetic rats;Aloulou A.;BMC Complementary and Alternative Medicine,2012

3. Australian Government Department of Health. (2019).Fermented beverages stakeholder roundtable. Department of Health.http://www.foodregulation.gov.au

4. Development of a beverage from red grape juice fermented with the Kombucha consortium

5. Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation

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