Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits by Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, Duangjai Ochaikul, Supachoke Mangmool

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Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages by Dan-Dan Zhou, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan, Hua-Bin Li

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Layer-by-Layer Films of Silsesquioxane and Nickel(II) Tetrasulphophthalocyanine as Glucose Oxidase Platform Immobilization: Amperometric Determination of Glucose in Kombucha Bevera... by João Paulo Winiarski, Douglas José de Melo, Edson Roberto Santana, Cleverson Siqueira Santos, Cliciane Guadalupe de Jesus, Sérgio Toshio Fujiwara, Karen Wohnrath, Christiana Andrade Pessôa

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