Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation
Shuo Wang, Chuanwei Li, Ying Wang, Shuai Wang, Yongping Zou, Ziang Sun, Lei Yuan
Topics & Concepts
ChemistryFermentationFood scienceAcetic acidMalic acidFructoseFlavorOrganic acidEthyl acetateTartaric acidEthyl hexanoateChromatographyCitric acidBiochemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies