Kombucha: Production and Microbiological Research
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DOI: 10.3390/foods11213456
Abstract: Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid… read more here.
Keywords: kombucha production; kombucha; microbiological research; production ... See more keywords