Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
Yuecheng Meng, Xiaojun Wang, Yanhua Li, Jie Chen, Xuliang Chen
Topics & Concepts
ChemistryFermentationAcetic acid bacteriaFlavorFood scienceAcetic acidWineBacteriaOrganic chemistryBiologyGeneticsTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolism and Applications