CHOI, Byung-Kuk; KIM, Su-Hwan; SONG, Geun-Ho; KIM, Sang–Ah; HUH, Chang-Ki. 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, Singapore, v. 38, n. 1, p. 240–249, 2025. DOI: 10.15586/ijfs.v38i1.3299. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/3299. Acesso em: 14 jan. 2026.