Lv21
180 积分 2024-10-17 加入
“红茶菌”中微生物的分离及纯菌混合发酵生产
16天前
已完结
Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
18天前
已完结
Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages
18天前
已完结
Effects ofLactobacillus caseiand Alterations in Fermentation Conditions on Biosynthesis of Glucuronic Acid by aDekkera bruxellensis-Gluconacetobacter intermediusKombucha Symbiosis Model System
18天前
已完结
Kombucha as a Health-Beneficial Drink for Human Health
18天前
已完结
Chemical composition and biological activity of novel types of kombucha beverages with yarrow
1个月前
已完结
Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid
1个月前
已完结
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
1个月前
已完结
Evaluation of the Glucuronic Acid Production and Antibacterial Properties of Kombucha Black Tea
1个月前
已完结
Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
1个月前
已完结
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