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《Packaging and Food Machinery》 2013-03
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The Research Progress of Kombucha

SONG Qing-peng,HU Zhuo-yan,LIU Dan(College of Food,South China Agricultural University,Guangzhou 510000,China)  
Kombucha is a beverage produced by tea fungus fermentation with sweetened black tea.This article mainly introduces studies around the world on composition of microorganism,fermentation process,nutritional components and functions of kombucha.Pospect of studies on kombucha is also made.
【Fund】: 国家荔枝龙眼产业技术体系项目(CARS-33)
【CateGory Index】: TS275.2
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【Citations】
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【Co-citations】
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1 ZHANG Hu-cheng et al(College of Biological Engineering,Beijing Polytechnic,Beijing 100029);Antimicrobial Activity in Kombucha Fermentation[J];Journal of Anhui Agricultural Sciences;2012-09
2 GONG Jun1,LI Hao2,WANG Ying2,QIAN Yong-jun3,ZHANG Jian-qiang2(1.Heilongjiang Land Reclamation Dairy Testing Center,Haerbing 150090,China;2.Heilongjiang Bayi Agricultural University,Daqing 163319,China;3.Heilongjiang Feihe Dairy Co.Ltd.,Qiqihaer 161800,China);Optimization of Processing Technology of the Carrots Vrum by Response Surface Methodology[J];Packaging and Food Machinery;2012-03
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6 PAN Yang,YANG Zheng-zhong,WANG Ying-zhou,HUANG Hao,LU Ning(College of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China);Study on Development of Semi Hard Biscuit Made with Green Tea[J];Packaging and Food Machinery;2013-02
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10 FENG Yi1,ZHANG Wei-min2,JIANG Sheng-jun3,LUO Chang-hui3,DAN Zhong3 (1.Enviroment and plant Protection College,Hainan University,Danzhou 571737,China; 2.Food Science college,Hainan University,Danzhou 571737,China; 3.Tropical crops genetic resources institute,China Academy of Tropical Agricultural Sciences,Danzhou 571737,China);Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage[J];Journal of Tea Science;2009-06
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