Work

Microbial Community Composition and Quality Characteristics of a Tea and Jujube Blend Kombucha Beverage

Year: 2026

Type: article

Source: Journal of AOAC International

DOI: 10.1093/jaoacint/qsag031

Authors: Qian Wang, Yu Zhao, Haorui Ma, Zhulin Wang

Institution: Shaanxi Normal University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7155378717

FWCI: 2.806

Cites: 50

Cited by: 1

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