Gardenia Fruit as a Novel Substrate for Kombucha Fermentation: Impacts on Physicochemical Properties, Bioactive Compounds, Metabolomic Profiles, and Sensory Acceptance. [PDF]
FoodsChen K +6 more
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Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges. [PDF]
MoleculesJasińska JM, Jamróz E.
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Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation. [PDF]
FoodsPina IM, Montoro-Espada S, Morales D.
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Evaluating chromatographic techniques for the aroma profiling of kombucha. [PDF]
Anal Bioanal ChemFoster SC, Tipton L, Perrault Uptmor KA.
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Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha. [PDF]
J Microbiol BiotechnolNam Y, Seo G, Kim Y, Kim SR, Kim JN.
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Fermentation dynamics of yerba-mate and coffee-husk kombuchas: bioactive compounds, organic acids, volatile metabolites, and microbial succession. [PDF]
Front NutrGoyzueta-Mamani LD +6 more
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Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity. [PDF]
MoleculesNizioł-Łukaszewska Z +5 more
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Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development. [PDF]
ACS OmegaFrota Gaban SV +6 more
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Characterisation of Nanocellulose Types Using Complementary Techniques and Its Application to Detecting Bacterial Nanocellulose in Food Products. [PDF]
Nanomaterials (Basel)Geiss O +8 more
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