Lv55
822 积分 2025-10-11 加入
Isolation and characterization of Acetobacter tropicalis from kombucha as an acid-tolerant, high-yield producer of bacterial cellulose
7天前
已关闭
Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework
1个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
1个月前
已完结
Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics
1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
3个月前
已完结
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
3个月前
已完结
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
3个月前
已完结
Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage
4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
4个月前
已完结
Impact of Handroanthus albus extract on the bioactive composition and fermentation kinetics of kombucha
4个月前
已完结
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