Lv31
380 积分 2026-06-11 加入
Development of kombucha-like beverage using butterfly pea flower extract with the addition of tender coconut water
16天前
已完结
Development of kombucha beverage with jackfruit leaves (Artocarpus heterophyllus Lam) and/or soursop leaves (Annona muricata)
17天前
已完结
Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
22天前
已完结
Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration
1个月前
已完结
Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha
1个月前
已完结
Unveiling the role of functional strains in flavor and bioactive compound formation of Cili (Rosa roxburghii Tratt) kombucha during fermentation by microbiota and metabolome
1个月前
已完结
Advancing kombucha fermentation: Microbial interactions, functional metabolites, and innovative optimization strategies
1个月前
已完结
The effect of different yeast and bacterial strain combinations on the physicochemical and metabolic profile of kombucha fermentation
1个月前
已完结
皖公网安备34019202002308
