Kombucha: How Is It Processed?
PROCESSING
About the Author
References
Caballero, M. 2018. “Kombucha Expands Its Audience.” BevNet Nov.-Dec. https://www.bevnet.com/magazine/issue/2018/kombucha-expands-its-audience.
Jayabalan, R., R. V. Malbaša, E. S. Lončar, J. S. Vitas, M. Sathishkumar. 2014. “A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus.” Compr. Rev. Food Sci. Food Saf. 13: 538–550.
Kumar, V. and V. K. Joshi. 2016. “Kombucha: Technology, Microbiology, Production, Composition and Therapeutic Value.” Intl. J. Food. Ferment. Technol. 6(1): 13–24.
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