Results 211 to 220 of about 9,654 (229)

Understanding Kombucha Tea Fermentation: A Review

Journal of Food Science, 2018
Jalloul Bouajila, Patricia Taillandier
exaly  

Metabolome-microbiome signatures in the fermented beverage, Kombucha

International Journal of Food Microbiology, 2020
Paul D Cotter, Jalloul Bouajila, John Leech   +2 more
exaly  

Influence of starter cultures on the antioxidant activity of kombucha beverage

Food Chemistry, 2011
Radomir Malbaša
exaly  

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Nutrients, 2019
Loredana Baffoni, Michele Galiano, Dennis Sandris Nielsen   +2 more
exaly  

Kombucha "Mushroom" Hepatotoxicity

Annals of Emergency Medicine, 1995
openaire   +1 more source

Kombucha tea fermentation: Microbial and biochemical dynamics

International Journal of Food Microbiology, 2016
Somnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas   +2 more
exaly  

Kombucha

openaire   +1 more source

Effects of origins and fermentation time on the antioxidant activities of kombucha

Food Chemistry, 2006
Chin-Shuh Chen
exaly  

[Kombucha tea].

Ugeskrift for laeger, 2000
openaire   +1 more source

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

Food Chemistry, 2007
exaly