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Choi, B.-K.; Kim, S.-H. .; Song, G.-H.; Kim, S.; Huh, C.-K. 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. Ital. J. Food Sci. 2025, 38 (1), 240-249. https://doi.org/10.15586/ijfs.v38i1.3299.