DISTRIBUTION AND POTENTIAL OF CAMELLIA SPP. IN THE CENTRAL HIGHLANDS, VIETNAM, FOR DEVELOPING HIGH-VALUE PRODUCTS IN THE FOOD INDUSTRY by Thi Thang Long Nguyen, Vu Mai Quynh Luong

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Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage by Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov

Subjects: “…kombucha…”
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Uji Aktivitas dan Karakteristik Kombucha Sari Buah Markisa (Passiflora edulis Sims) Terhadap Bakteri Escherichia coli dan Bacillus subtilis Secara In Vitro by Qothrunnada Shafa Salsabila, Ulfayani Mayasari, Irda Nila Selvia

Subjects: “…kombucha; passion fruit; escherichia coli dan bacillus subtilis.…”
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Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion by Cemhan Doğan, Nurcan Doğan

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Kombucha Versus Vegetal Cellulose for Affordable Mucoadhesive (nano)Formulations by Ioana Popa-Tudor, Naomi Tritean, Ștefan-Ovidiu Dima, Bogdan Trică, Marius Ghiurea, Anisoara Cimpean, Florin Oancea, Diana Constantinescu-Aruxandei

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Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo

Subjects: “…kombucha…”
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Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (... by Merve Dilara Gerek, Filiz Yangılar

Subjects: “…kombucha…”
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Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis by Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim

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