Kombucha benefits, risks and regulatory frameworks: A review

Author:

de Oliveira Patricia VieraORCID,da Silva Júnior Afonso Henrique,de Oliveira Carlos Rafael Silva,Assumpção Carolina Fagundes,Ogeda Cláudia Hernandes

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference59 articles.

1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha;Abuduaibifu;Journal of Food Processing and Preservation,2019

2. Determination of potential antimicrobial activities of some local berries fruits in Kombucha tea production;Akarca;Brazilian Archives of Biology and Technology,2022

3. Chemical constitution and antimicrobial activity of Kombucha fermented beverage;Al-Mohammadi;Molecules,2021

4. Understanding kombucha tea fermentation: a review;Alejandra Villarreal-Soto;Wiley Online Library,2018

5. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium;Aung;Food Chemistry,2021

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