Kombucha as a Health-Beneficial Drink for Human Health
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11130-024-01169-8.pdf
Reference83 articles.
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2. Bishop P, Pitts ER, Budner D, Thompson-Witrick KA (2022) Kombucha: biochemical and microbiological impacts on the chemical and flavor profile. Food Chem Advanc 12:25–32. https://doi.org/10.1016/j.focha.2022.100025
3. Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P (2018) Understanding kombucha tea fermentation: a review. J Food Sci 83(3). https://doi.org/10.1111/1750.384114068
4. Leal JM, Suárez LV, Jayabalan R, Oros JH, Escalante-Aburto A (2018) A review on health benefits of kombucha nutritional compounds and metabolites. CyTA J Food 16(1):390–399. https://doi.org/10.1080/1947633720171410499
5. Ivanišová E, Meňhartová K, Terentjeva M (2020) The evaluation of chemical antioxidant antimicrobial and sensory properties of kombucha tea beverage. J Food Sci Technol 57:1840–1846. https://doi.org/10.1007/s13197-019-04217-3
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