Research on the eﬀect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value-Reference-Cited by-同舟云学术

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Research on the eﬀect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

Published:2016-12-30 Issue:4 Volume:15 Page:447-457
ISSN:1644-0730
Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
language:
Short-container-title:Acta Sci Pol Technol Aliment

Author:

Gramza-Michałowska Anna, ,Kulczyński Bartosz,Xindi Yuan,Gumienna Małgorzata,

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Food Science

Cited by 41 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. Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review;Foods;2024-06-05

2. Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China;International Journal of Gastronomy and Food Science;2024-06

3. Kombucha as a Health-Beneficial Drink for Human Health;Plant Foods for Human Nutrition;2024-04-11

4. Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity;Anais da Academia Brasileira de Ciências;2024

5. Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea;Foods;2023-11-24

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