Lv3
390 积分 2025-02-20 加入
Characterization of new modified mesostructured silica nanocomposites fabricated for effective removal of aromatic acids
2小时前
已完结
Nano-encapsulated with mesoporous silica enhanced the antifungal activity of essential oil against Botrytis cinerea (Helotiales; Sclerotiniaceae) and Colletotrichum nymphaeae (Glomerellales; Glomerellaceae)
2小时前
已完结
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
22天前
已完结
Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives
2个月前
已完结
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
2个月前
已完结
Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS
2个月前
已完结
Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation
2个月前
已完结
Fermentation of passion fruit leaf tea with Kombucha inoculum: An upcycling approach for the development of functional fermented beverages
2个月前
已完结
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
2个月前
已完结
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution
3个月前
已完结
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