print

Characterisation of chemical, microbial and sensory profiles of commercial kombuchas

author
Andreson, Maret
Kazantseva, Jekaterina
Kuldjärv, Rain
Malv, Esther
Vaikma, Helen
Kaleda, Aleksei
Kütt, Mary-Liis
Vilu, Raivo
statement of authorship
Maret Andreson, Jekaterina Kazantseva, Rain Kuldjärv, Esther Malv, Helen Vaikma, Aleksei Kaleda, Mary-Liis Kütt, Raivo Vilu
source
International journal of food microbiology
publisher
Elsevier
journal volume number month
vol. 373
year of publication
2022
pages
art. 109715
url
https://doi.org/10.1016/j.ijfoodmicro.2022.109715
subject term
turg (süsteem)
analüüs
mikroobid
mikrobioloogilised uuringud
keyword
Kombucha
Market
Chemical profile
Metagenomic analysis
Sensory analysis
ISSN
0168-1605
notes
Bibliogr.: 51 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Journal metrisc at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Agricultural and biological sciences
Immunology and microbiology
category (sub)
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
kvartiil
Q1
TTÜ department
ärikorralduse instituut
keemia ja biotehnoloogia instituut
language
inglise
Uurimisrühm
Marketing research group
Andreson, M., Kazantseva, J., Kuldjärv, R., Malv, E., Vaikma, H., Kaleda, H., Kütt, M.-L., Vilu, R. Characterisation of chemical, microbial and sensory profiles of commercial kombuchas // International journal of food microbiology (2022) vol. 373, art. 109715. https://doi.org/10.1016/j.ijfoodmicro.2022.109715