1. Comparison of the products of Kombucha fermentation on sucrose and molasses
2. Changes in free-radical scavenging ability of kombucha tea during fermentation
3. Z. Liu, “New techniques for tea catechins extraction,” in International Training Workshop of Tea Science (Hunan Agricultural University. China, 21 July-10 August 2006).
4. Anonymous. Membrane Technology For Process Industry,(http:www.pcims.com./images/TP105.5us.pdf; PCI Membrane System Inc. Milford, USA, 2005).
5. A. S. Michael,. Handbook of Industrial Membrane Technology, (Noyes Publications, Park Ridge, U. S. A., 1989)