Related references
Note: Only part of the references are listed.Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
Karolina Jakubczyk et al.
ANTIOXIDANTS (2020)
Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity
Francesca Gaggia et al.
NUTRIENTS (2019)
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
Luciana Silva Ribeiro et al.
FOOD RESEARCH INTERNATIONAL (2017)
Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion
Shu Kaneko et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
ggfortify: Unified Interface to Visualize Statistical Results of Popular R Packages
Yuan Tang et al.
R JOURNAL (2016)
Rapid preparative extraction and determination of major organic acids in honeysuckle (Lonicera japonica Thunb.) tea
Ji Li et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis
Claudia Puerari et al.
FOOD RESEARCH INTERNATIONAL (2012)
Composition and Antimicrobial Activity of the Essential Oil fromMentha spicataL. subsp.Spicata
E. Şarer et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2012)
Antimicrobial effect of Kombucha analogues
Houda Battikh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
The challenge of Brettanomyces in wine
Danielle Wedral et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Sensory and analytical re-evaluation of Brett character
Andrea Romano et al.
FOOD CHEMISTRY (2009)
Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils
Mounira Mkaddem et al.
JOURNAL OF FOOD SCIENCE (2009)
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
Gordana Rusak et al.
FOOD CHEMISTRY (2008)
°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES
V. Jayasena et al.
JOURNAL OF FOOD QUALITY (2008)
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2007)
The chemo-geographical variation in essential oil composition and the antimicrobial properties of wild mint - Mentha longifolia subsp polyadena (Lamiaceae) in southern Africa
Alvaro M. Viljoen et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2006)
Influence of drying on the flavor quality of spearmint (Mentha spicata L.)
MC Díaz-Maroto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Tea, Kombucha, and health: a review
C Dufresne et al.
FOOD RESEARCH INTERNATIONAL (2000)