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Kombucha: Production and Microbiological Research - PMC

ncbi.nlm.nih.gov · 11,489 words · saved by 1 readers

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site. The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. The PMC website is updating on October 15, 2024. Learn More or Try it out now. 1School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand 2School of Health Science, College of Science, Massey University, Auckland 0745, New Zealand 3School of Natural Sciences, Massey University, Auckland 0745, New Zealand 1School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand Not applicable. Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperatu

Foods . 2022 Oct 31;11(21):3456. doi: 10.3390/foods11213456 Kombucha: Production and Microbiological Research † Boying Wang Boying Wang 1 School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand Find articles by Boying Wang 1 , Kay Rutherfurd-Markwick Kay Rutherfurd-Markwick 2 School of Health Science, College of Science, Massey University, Auckland 0745, New Zealand Find articles by Kay Rutherfurd-Markwick 2 , Xue-Xian Zhang Xue-Xian Zhang 3 School of Natural Sciences, Massey University, Auckland 0745, New Zealand Find articles by Xue-Xian Zhang 3 , Anthony N Mutu

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