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350 积分 2025-02-20 加入
How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages
2个月前
已完结
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
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
Integration of correlation analysis and untargeted metabolomics reveals microbial interactions driving flavor formation in bacteria-yeast Co-fermented Lithocarpus litseifolius [hance] chun (L. litseifolius) kombucha
3个月前
已完结
Defined co-fermentation of Kluyveromyces marxianus and lactic acid bacteria enhances bioactivity and aroma formation in black tea kombucha
3个月前
已完结
Tailoring a simplified and steady-state kombucha consortium for newly-formulated kiwifruit beverage production: Impacts on untargeted/targeted metabolites, antioxidant capacities and flavor profiles
3个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
4个月前
已完结
Influence of sugar addition in Kombucha production regarding the beverage effect on human fecal microbiota composition and metabolite profile
4个月前
已完结
Vine tea kombucha ameliorates non-alcoholic fatty liver disease in high-fat diet fed mice via antioxidation, anti-inflammation and regulation of gut microbiota
4个月前
已完结
Kombucha: Production and Microbiological Research
4个月前
已完结
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