Choi, B.-K. et al. 2025. Changes in fermentation characteristics of commercial Kombucha determined by time of inoculation of a mixed culture of bacteria and yeast—Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71. Italian Journal of Food Science. 38, 1 (Jan. 2025), 240–249. DOI:https://doi.org/10.15586/ijfs.v38i1.3299.