The microbial composition and functional roles of different kombucha products in Singapore
10.1080/19476337.2023.2190794
Saved in:
Main Authors: | Suet Li Hooi, Jacky Dwiyanto, Kai Toh, Gwendoline Tan, Chun Wie Chong, Jonathan Wei Jie Lee, Jeremy Lim |
---|---|
Other Authors: | MEDICINE |
Format: | Article |
Published: |
Taylor & Francis
2024
|
Online Access: | https://scholarbank.nus.edu.sg/handle/10635/246767 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
PRODUCTION OF BACTERIAL CELLULOSE FROM LEMONGRASS KOMBUCHA
by: Jonathan Gilbert Alexis, Julio -
Optimization Nanocellulose-Chitosan Composite Membrane from SCOBY Kombucha
by: Mutiara Kanti Muharam - NIM : 21117022 , Salsabila -
A case report of improvement on ADHD symptoms after fecal microbiota transplantation with gut microbiome profiling pre- and post-procedure
by: Suet Hooi, et al.
Published: (2022) -
Value-added Tea (Camellia sinesis) as a Functional Food using the Kombucha ‘Tea Fungus’
by: Mindani I. Watawana, et al.
Published: (2019) -
Biochemical characteristics of tea fungus produced during kombucha fermentation
by: Jayabalan, R., et al.
Published: (2014)