Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea

作者：Chunyu Xu, Shichu Zhou, Junyu Zhang, Dengpan Bu, Changjiang Zang, Rongbo Fan, Jun Wang, Tongjun Guo, Rongwei Han, Yongxin Yang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115233 · 被引用次数：13 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Food Quality and Safety Studies