相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens
Debanjana Bhattacharya et al.
CURRENT MICROBIOLOGY (2016)
Fermented Foods as Experimentally Tractable Microbial Ecosystems
Benjamin E. Wolfe et al.
CELL (2015)
A Review on Kombucha TeaMicrobiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
Rasu Jayabalan et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF BLACK AND GREEN KOMBUCHA TEAS
Houda Battikh et al.
JOURNAL OF FOOD BIOCHEMISTRY (2013)
Antimicrobial effect of Kombucha analogues
Houda Battikh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Influence of starter cultures on the antioxidant activity of kombucha beverage
Radomir V. Malbasa et al.
FOOD CHEMISTRY (2011)
Recent advances in understanding the antibacterial properties of flavonoids
T. P. Tim Cushnie et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2011)
The antimicrobial effect of acetic acid-An alternative to common local antiseptics?
H. Ryssel et al.
BURNS (2009)
HPLC-DAD-ESI-MS analysis of the constituents of aqueous preparations of verbena and lemon verbena and evaluation of the antioxidant activity
A. R. Bilia et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2008)
Microbial fermented tea - a potential source of natural food preservatives
Haizhen Mo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts
El Akrem Hayouni et al.
FOOD CHEMISTRY (2007)
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2007)
Biochemical activities of Iranian Mentha piperita L. and Myrtus communis L. essential oils
Davod Yadegarinia et al.
PHYTOCHEMISTRY (2006)
Effects of origins and fermentation time on the antioxidant activities of kombucha
SC Chu et al.
FOOD CHEMISTRY (2006)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Biological and anti-microbial activity of irradiated green tea polyphenols
BJ An et al.
FOOD CHEMISTRY (2004)
Kombucha fermentation and its antimicrobial activity
G Sreeramulu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Tea, Kombucha, and health: a review
C Dufresne et al.
FOOD RESEARCH INTERNATIONAL (2000)