Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation

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Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

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Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

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Changes in major components of tea fungus metabolites during prolonged fermentation

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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

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