Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters
Thierry Tran, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot‐Maréchal
Topics & Concepts
Acetic acid bacteriaFood scienceBottling lineChemistryAcetic acidOxygenFermentationBacteriaAcetobacterMicroorganismBiochemistryBiologyWineOrganic chemistryGeneticsTea Polyphenols and EffectsFermentation and Sensory AnalysisFungal and yeast genetics research