| [1] |
TAN Xinyue, LI Qi, WANG Qing, LI Xiaomin, ZHANG Xiaolin.
Progresses in Functional Microorganisms Associated with Flavor Compounds in Kombucha Tea
[J]. FOOD SCIENCE, 2020, 41(11): 327-335.
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| [2] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [3] |
YUAN Lei, ZHANG Guohua, Faizan Ahmed SADIQ, HE Guoqing.
Effects of Fermentation Conditions on Quality and Flavor of Kombucha
[J]. FOOD SCIENCE, 2017, 38(2): 92-97.
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| [4] |
ZHANG Hu-cheng，ZHANG Zheng-tian，XIN Xiu-lan.
Effect of Kombucha on Serum SOD, LDH, MDA and GSH Levels in Cold-Stressed Mice
[J]. FOOD SCIENCE, 2012, 33(3): 256-260.
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| [5] |
ZUO Yong，BIAN Ming-hong.
Optimization of Fermentation Conditions for Kombucha Tea
[J]. FOOD SCIENCE, 2011, 32(11): 228-231.
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| [6] |
ZHAO Zhen-jun1，ZHOU Li2，LIU Qin-jin2,*.
Variations in Major Components of Pu-erh Tea Infusion during Fermentation by Kombucha Culture
[J]. FOOD SCIENCE, 2010, 31(1): 79-83.
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| [7] |
LI Tao，JI Bao-ping*，ZHOU Feng，YANG Zhi-wei，LI Na.
Study on Body Weight Control of Kombucha in Diet-induced Obese Mice
[J]. FOOD SCIENCE, 2009, 30(11 ): 246-251.
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| [8] |
YANG Li, JI Bao-Ping, ZHOU Feng, YANG Zhi-Wei, LI Tao.
Study on Fermentation Conditions of Kombucha Key Functional Bacteria
[J]. FOOD SCIENCE, 2008, 29(6): 142-145.
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| [9] |
JIANG Li-Wen, Liu-De-Hua, Tang-Dao-Fang, Liao-Lu-Yan.
Studing on Effects of Acidity and Cellulosic Pellicle in Tea Fungus Fermentation
[J]. FOOD SCIENCE, 2006, 27(9): 96-99.
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| [10] |
ZUO Yong.
Study on Fermentation Processes and Stability of Kombucha Alcoholic Drink
[J]. FOOD SCIENCE, 2005, 26(7): 137-140.
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| [11] |
WU Wei, JI Bao-Ping, TIAN Wen-Li, YANG Zhi-Wei.
Direct Determination of D-glucaric Acid 1,4-lacton in Kombucha by Gas Chromatography
[J]. FOOD SCIENCE, 2005, 26(1): 168-169.
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| [12] |
WU Wei, GAI Bao-Chuan, JI Bao-Ping.
Growth of Different Combination Strains in Kombucha Cultivated with Different Carbohydrate Sources
[J]. FOOD SCIENCE, 2004, 25(9): 147-149.
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| [13] |
TIAN Wen-Li, JI Bao-Ping, LI Bo, ZHANG Hong.
Determination of the Curve of Glucose Consumption of Kombucha by HPLC and Optimization of Culture Medium
[J]. FOOD SCIENCE, 2004, 25(2): 161-163.
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| [14] |
WU Wei, GAI Bao-Chuan, JI Bao-Ping.
D-Glucaric Acid and Other Metabolites in Kombucha
[J]. FOOD SCIENCE, 2004, 25(12): 147-151.
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