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Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea

Chunyu Xu, Shichu Zhou, Junyu Zhang, Dengpan Bu, Changjiang Zang, Rongbo Fan, Jun Wang, Tongjun Guo, Rongwei Han, Yongxin Yang

2024Food Research International12 citationsDOI

Topics & Concepts

FlosBlack teaFermentationFood scienceChemistryBotanyBiologyBiochemistryAntioxidantRutinTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea | Litcius