kombucha original
Selected indexed studies
- Fermentation Technology and Functional Foods. (Front Biosci (Elite Ed), 2024) [PMID:38538526]
- Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. (Compr Rev Food Sci Food Saf, 2020) [PMID:33337078]
- Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. (Antioxidants (Basel), 2024) [PMID:39594465]
_Worker-drafted node — pending editorial review._
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Sources
- Fermentation Technology and Functional Foods. (2024) pubmed
- Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. (2020) pubmed
- Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. (2024) pubmed
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation. (2024) pubmed
- Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. (2023) pubmed
- Kombucha: a dubious "cure". (1995) pubmed
- Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis. (2021) pubmed
- Sustainable Living Filtration Membranes. (2020) pubmed
- Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid. (2022) pubmed
- Synergistic Effect of UiO-66 Directly Grown on Kombucha-Derived Bacterial Cellulose for Dye Removal. (2024) pubmed