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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. [Internet]. 2025 Jan. 1 [cited 2026 Jan. 14];38(1):240-9. Available from: https://www.itjfs.com/index.php/ijfs/article/view/3299