Biochemical characteristics of tea fungus produced during kombucha fermentation

By R. Jayabalan, K. Malini, M. Sathishkumar, K. Swaminathan, S. Yun. 2010

132 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/76c5a402636b26c1752c70ba628aaf07f1429d05

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Anayansi Escalante-Aburto
2. Lucía Valenzuela Suárez
3. Joselina Huerta Oros
4. J. Martínez Leal

Citations in the corpus

• A review on health benefits of kombucha nutritional compounds and metabolites (2018, background): “Jayabalan et al. (2010), analysed the microbiological and chemical composition of the kombucha fungus.”