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106 积分 2025-10-27 加入
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics
20天前
已完结
A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
20天前
已完结
Preparation of yeast cells for thin-section electron microscopy
20天前
已完结
Protein-protein interaction-Gaussian accelerated molecular dynamics (PPI-GaMD): Characterization of protein binding thermodynamics and kinetics
20天前
已完结
Ultrasound technology for food fermentation applications
27天前
已完结
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
27天前
已完结
Bridge between mass transfer behavior and properties of bubbles under two-stage ultrasound-assisted physisorption of polyphenols using macroporous resin
27天前
已完结
Decoding regional and temporal drivers on raw Anhua dark tea odorants for traceability
1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
1个月前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
1个月前
已完结
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