Emirates Journal of Food and Agriculture

SCIE-ISI SCOPUS (1996-2023)

  2079-0538

  2079-052X

  Các Tiểu vuơng quốc Ả Rập Thống nhất

Cơ quản chủ quản:  United Arab Emirates University , UNITED ARAB EMIRATES UNIV

Lĩnh vực:
Animal Science and ZoologyAgronomy and Crop ScienceFood ScienceApplied Microbiology and Biotechnology

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Main physical and chemical properties, microbial population and flavour compounds of kombucha fermentation were dynamically analyzed. The results showed: the pH values decreased but total acidity increased in kombucha fermentation broth with fermentation time; the concentrations of tea polyphenols and free amino acids firstly increased in the initial stage and then decreased till the end o...... hiện toàn bộ
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