Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production
Kombucha is a mildly acidic and carbonated functional beverage produced by fermenting tea leaves (Camellia sinensis) with sugar and symbiotic bacteria (SCOBY). It draws attention to traditional fermented beverages due to its antimicrobial and antioxidant properties and positive effects on health. Ko...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1593348/full |
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