Evidence map›Paper›PMID 38231678›Full record

ArticleFoods (Basel, Switzerland)2023

Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea.

Xiaoya Wu, Yue Zhang, Baoshan Zhang, Honglei Tian, Yan Liang, Hui Dang, Yu Zhao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Article
  5. ThaiFoods (Basel, Switzerland) · 2025
    Article
  6. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Xiaoya WuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Yue ZhangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Baoshan ZhangResearch Center of Fruit and Vegetable Deep-Processing Technology, Xi'an 710119, China.
Honglei TianCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Yan LiangXianyang Jingwei Fu Tea Co., Ltd., Xianyang 712044, China.
Hui DangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Yu ZhaoCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Funding

Key R&D Plan Projects in Shaanxi Province 2023-ZDLNY-42The major research plan program of Shaanxi province 2022NY-144The major research plan program of Shaanxi province 2023-YBNY-195
6 · The paper itself

Abstract

In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that

Indexed as

Fu-brick teakombuchamicrobial communitiesvolatile components

Identifiers

PMID38231678
PMCPMC10706452

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.