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Food Biotechnology Volume 38, 2024 - Issue 1
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Research Article

Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics

Nhu-Ngoc NguyenInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, VietnamORCID Iconhttps://orcid.org/0000-0001-6240-0868
ORCID Icon &
Quoc-Duy NguyenInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, VietnamCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9097-4471
ORCID Icon
Pages 86-117 | Published online: 01 Feb 2024

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