Kombucha Tea Fortified With <i>Spirulina Maxima</i> and <i>Haematococcus pluvialis</i>: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity. [PDF]
Denizkara AJ, Akarca G.
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Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation. [PDF]
Pina IM, Montoro-Espada S, Morales D.
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Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations. [PDF]
Canonico L +4 more
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Mixed Fermentation Using <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity. [PDF]
Teixeira RD +7 more
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Kombucha production using raw materials from Brazil. [PDF]
Leonarski E +3 more
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Beverage-Induced Discoloration and Surface Degradation of Single-Shade Composite Resin: An In Vitro Investigation. [PDF]
Rai A +4 more
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Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development. [PDF]
Frota Gaban SV +6 more
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Kombucha tea in cancer care: A review of its anti-cancer potential and role in integrative oncology. [PDF]
Sarshar M +7 more
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Effect of kombucha soymilk on high fat diet mice: integrated insights from gut microbiome and metabolome analyses. [PDF]
Liu Y, Li M, Pan M.
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