Preprint

·2023 OPEN ACCESS

Effect of Reformed Microbial Consortia for Kombucha Beverage on Biochemical, Sensory and Flavor Quality

Hilal Kılmanoğlu YTU , Aycan Çınar , Muhammed Zeki Durak YTU

SSRN Electronic Journal

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Flavor Food science Quality (philosophy) Sensory system Business Chemistry Psychology Physics

Subject Areas

Food Quality and Safety Studies ·Food Science ·Life Sciences
Tea Polyphenols and Effects ·Pathology and Forensic Medicine ·Health Sciences
Phytoestrogen effects and research ·Pathology and Forensic Medicine ·Health Sciences

Citations by Year

OpenAlex SDG Match

SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Zero hunger 82%

Related Articles

Other articles contributing to the same SDGs.

2026

Bioedaphic stimulation and physiological response in Cicer arietinum bioaugmented with nutrient-solubilizing and pesticide-degrading Burkholderia species

Plant Physiology and Biochemistry

2026 · 1 citations

Two-dimensional (2D) Transition Metal Carbides/Nitrides (MXenes) and Transition Metal Borides (MBenes) as Emerging Functional Materials for Electrochemical Detection of Food Contaminants

Food Chemistry

2026

Correction: Inhibition effects of amino acids on polyphenol oxidase activity isolated from medlar fruit

Biotechnology Letters

2026 · 1 citations

The relationship between gut microbiota and neurodegenerative diseases: a genetic and epigenetic perspective

Metabolic Brain Disease
All articles