Lv51
1552 积分 2025-10-11 加入
Effect of sucrose concentration on the products of Kombucha fermentation on molasses
1个月前
已完结
Fermentation, functional analysis, and biological activities of turmeric kombucha
1个月前
已完结
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
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
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile
2个月前
已完结
Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages
2个月前
已完结
Brettanomyces bruxellensis yeasts: impact on wine and winemaking
3个月前
已完结
Isolation and characterization of Acetobacter tropicalis from kombucha as an acid-tolerant, high-yield producer of bacterial cellulose
4个月前
已关闭
Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework
5个月前
已完结
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