Results 171 to 179 of about 4,761 (179)

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

Food Microbiology, 2014
Orla O'Sullivan, Colin Hill, Reynolds Paul Ross   +2 more
exaly  

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

Food Microbiology, 2018
Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione   +2 more
exaly  

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

CYTA - Journal of Food, 2017
Katarzyna Neffe-Skocińska, Barbara Sionek, Iwona Scibisz   +2 more
exaly  

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

Food Chemistry, 2007
exaly  

Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

International Journal of Biological Macromolecules, 2018
Maryam Jokar, Abdorreza Mohammadi Nafchi
exaly  

Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties

Journal of Agricultural and Food Chemistry, 2008
Rasu Jayabalan, Krishnaswami Swaminathan
exaly  

Changes in free-radical scavenging ability of kombucha tea during fermentation

Food Chemistry, 2008
exaly  

Chaparral Tea

Ca-A Cancer Journal for Clinicians, 1970
exaly  

Tea, Kombucha, and health: a review

Food Research International, 2000
exaly