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Volumn 18, Issue 4, 1995, Pages 590-594
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Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation
a a a a a |
Author keywords
Acetobacter xylinum; Beverage; Fermentation; Kombucha; Tea fungus; Zygosaccharomyces
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Indexed keywords
ACETIC ACID;
ALCOHOL;
CELLULOSE;
FRUCTOSE;
GLUCONIC ACID;
GLUCOSE;
SUCROSE;
ACETOBACTER;
ARTICLE;
BACTERIAL METABOLISM;
BACTERIUM CULTURE;
CARBOHYDRATE METABOLISM;
FERMENTATION;
FUNGUS CULTURE;
NONHUMAN;
PH;
PRIORITY JOURNAL;
TEA;
YEAST CELL;
ZYGOSACCHAROMYCES;
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EID: 0030059987
PISSN: 07232020
EISSN: None
Source Type: Journal
DOI: 10.1016/S0723-2020(11)80420-0 Document Type: Article |
Times cited : (125)
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References (16)
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