Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

(2018) Hashani Amarasinghe et al.   Food Science & Nutrition

Optimisation of the antioxidant activity of kombucha fermented milk products

(2018) R. Malbaša et al.   CZECH JOURNAL OF FOOD SCIENCES

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract

(2015) Najmi Essawet et al.   Chemical Industry & Chemical Engineering Quarterly

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

(2015) Aleksandra S. Velićanski et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

(2014) Caili Fu et al.   Food Science and Technology

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

Rapid qualitative and quantitative ultra high performance liquid chromatography method for simultaneous analysis of twenty nine common phenolic compounds of various structures

(2009) Lucie Nováková et al.   TALANTA

Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function

(2008) Zhiwei Yang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY