Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by a community of yeasts and bacteria. Kombucha production recently became industrialized, but its quality standards remain poorly defined. Metabolomic analyses were applied using FT-ICR-MS to characte...

תיאור מלא

מידע ביבליוגרפי
Main Authors:	Thierry Tran, Rémy Romanet, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
פורמט:	Article
שפה:	English
יצא לאור:	MDPI AG 2022-02-01
סדרה:	Metabolites
נושאים:	kombucha metabolomics process fermentation tea polyphenols
גישה מקוונת:	https://www.mdpi.com/2218-1989/12/2/160

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