Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
Author:
Affiliation:
1. Tekirdag Namik Kemal University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst12720.pdf
Reference28 articles.
1. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation;Amarasinghe H.;Food Science & Nutrition,2018
2. Antimicrobial effect of kombucha analogues;Battikh H.;Food Science and Technology,2012
3. Effect of kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats;Bhattacharya S.;Food and Chemical Toxicology,2013
4. Kombucha tea fermentation: microbial and biochemical dynamics;Chakravorty S.;International Journal of Food Microbiology,2016
5. Changes in major components of tea fungus metabolites during prolonged fermentation;Chen C.;Journal of Applied Microbiology,2000
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