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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
1个月前
已完结
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
2个月前
已完结
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
2个月前
已完结
Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage
2个月前
已完结
Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation
2个月前
已完结
Impact of Handroanthus albus extract on the bioactive composition and fermentation kinetics of kombucha
2个月前
已完结
Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation
2个月前
已完结
Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage
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
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
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