An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea
Cihan Dusgun · Biotechnology Journal International · 2024
Kombucha is a beverage that undergoes fermentation. The intake of it has markedly risen in recent decades owing to its purported advantageous benefits. Consequently, it has evolved into a heavily marketed beverage that is mass-produced. Kombucha is characterised by rich chemical...
Open access
Research Article
10.9734/bji/2024/v28i5735