Kombucha: A review of substrates, regulations, composition, and biological properties
Author:
Affiliation:
1. Department of Bromatology, Pharmacy School Fluminense Federal University Niterói RJ Brazil
2. Institute of Health Sciences Paulista University Ribeirão Preto SP Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16029
Reference83 articles.
1. A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control
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3. Australian Government Department of Health. (2019).Fermented beverages stakeholder roundtable. Department of Health.http://www.foodregulation.gov.au
4. Development of a beverage from red grape juice fermented with the Kombucha consortium
5. Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation
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