Lv34
210 积分 2025-10-11 加入
Impact of Handroanthus albus extract on the bioactive composition and fermentation kinetics of kombucha
1天前
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
1天前
待确认
Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage
1天前
待确认
Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation
1天前
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
1天前
已完结
Advancing kombucha fermentation: Microbial interactions, functional metabolites, and innovative optimization strategies
1天前
已完结
Fermentation of passion fruit leaf tea with Kombucha inoculum: An upcycling approach for the development of functional fermented beverages
1天前
已完结
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea
8天前
已完结
Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid
8天前
已完结
Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis
8天前
已完结
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