Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha

Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)

(2015) Mindani I. Watawana et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

A High-Throughput Assay for Quantification of Starch Hydrolase Inhibition Based on Turbidity Measurement

(2011) Tingting Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

(2010) Lee Wah Koh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

Preservation of Kombucha TeaEffect of Temperature on Tea Components and Free Radical Scavenging Properties

(2008) Rasu Jayabalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY