Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea
Titel:
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea
Auteur:
Xu, Chunyu Zhou, Shichu Zhang, Junyu Bu, Dengpan Zang, Changjiang Fan, Rongbo Wang, Jun Guo, Tongjun Han, Rongwei Yang, Yongxin