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Battikh H. et al., Antibacterial and antifungal activities of black and green kombucha teas, „Journal of Food Biochemistry” 2013, 37, 231–236.
Chakravorty S. et al., Kombucha tea fermentation: microbial and biochemical dynamics, „International Journal of Food Microbiology” 2016, 220, 63–72.
Dimidi E. et al., Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease, „Nutrients” 2019, 11, 1806.
Gaggìa F. et al., Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity, „Nutrients” 2018, 11(1), 1.
Gharib O.A., Effects of Kombucha on oxidative stress induced nephrotoxicity in rats, „The American Journal of Chinese Medicine” 2009, 4, 23.
Hyun J. et al., Kombucha tea prevents obese mice from developing hepatic steatosis and liver damage, „The Food Science and Biotechnology” 2016, 25(3), 861–866.
Jakubczyk K., Janda K., Jakubczyk K.P., Kombucha – właściwości prozdrowotne herbacianego napoju fermentowanego, „Food Science” 2019, 3(3), 35–38.
Jayabalan R., Marimuthub S., Swaminathana K., Changes in content of organic acids and tea polyphenols during kombucha tea fermentation, „Food Chemistry” 2007, 102(1), 392–398.
Jayabalan R. et al., A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus, „Comprehensive Reviews in Food Science and Food Safety” 2014, 13(4), 538–550.
Kapp J.M., Sumner W., Kombucha: a systematic review of the empirical evidence of human health benefit, „Annals of Epidemiology” 2019, 30, 66–70.
Kayisoglu S., Coskun F., Determination of physical and chemical properties of kombucha teas prepared with different herbal teas, „Food Science and Technology” 2020, epub.
Kole S.A. et. al., A case of kombucha tea toxicity, „Journal of Intensive Care Medicine” 2009, 24(3), 205–207.
Lobo R.O., Shenoy C.K., Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats, „Journal of Food Science and Technology” 2015, 52(7), 4491–4498.
Mahmoudi E. et al., In vitro activity of kombucha tea ethyl acetate fraction against Malassezia species isolated from seborrhoeic dermatitis, „Current Medical Mycology” 2016, 2(4), 30–36.
May A. et al., Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem, „PeerJ” 2019, 7.
Watawana M.I. et al., Health, Wellness, and Safety Aspects of the Consumption of Kombucha, „Journal of Chemistry” 2015, 11.
Phan T.G. et al., Lead poisoning from drinking kombucha tea brewed in a ceramic pot, „Medical Journal of Australia” 1998, 169(11–12), 644–646.
Villarreal-Soto S. et al., Understanding kombucha tea fermentation: a review, „Journal of Food Science” 2018, 83(3), 580–588.
Waszkiewicz-Robak B. et al., Funkcjonalny i pokrzepiający napój kombucza – właściwości prozdrowotne i bezpieczeństwo zdrowotne, „Problemy Higieny i Epidemiologii” 2016, 97(4), 335–340.
Battikh H. et al., Antibacterial and antifungal activities of black and green kombucha teas, „Journal of Food Biochemistry” 2013, 37, 231–236.
Chakravorty S. et al., Kombucha tea fermentation: microbial and biochemical dynamics, „International Journal of Food Microbiology” 2016, 220, 63–72.
Dimidi E. et al., Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease, „Nutrients” 2019, 11, 1806.
Gaggìa F. et al., Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity, „Nutrients” 2018, 11(1), 1.
Gharib O.A., Effects of Kombucha on oxidative stress induced nephrotoxicity in rats, „The American Journal of Chinese Medicine” 2009, 4, 23.
Hyun J. et al., Kombucha tea prevents obese mice from developing hepatic steatosis and liver damage, „The Food Science and Biotechnology” 2016, 25(3), 861–866.
Jakubczyk K., Janda K., Jakubczyk K.P., Kombucha – właściwości prozdrowotne herbacianego napoju fermentowanego, „Food Science” 2019, 3(3), 35–38.
Jayabalan R., Marimuthub S., Swaminathana K., Changes in content of organic acids and tea polyphenols during kombucha tea fermentation, „Food Chemistry” 2007, 102(1), 392–398.
Jayabalan R. et al., A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus, „Comprehensive Reviews in Food Science and Food Safety” 2014, 13(4), 538–550.
Kapp J.M., Sumner W., Kombucha: a systematic review of the empirical evidence of human health benefit, „Annals of Epidemiology” 2019, 30, 66–70.
Kayisoglu S., Coskun F., Determination of physical and chemical properties of kombucha teas prepared with different herbal teas, „Food Science and Technology” 2020, epub.
Kole S.A. et. al., A case of kombucha tea toxicity, „Journal of Intensive Care Medicine” 2009, 24(3), 205–207.
Lobo R.O., Shenoy C.K., Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats, „Journal of Food Science and Technology” 2015, 52(7), 4491–4498.
Mahmoudi E. et al., In vitro activity of kombucha tea ethyl acetate fraction against Malassezia species isolated from seborrhoeic dermatitis, „Current Medical Mycology” 2016, 2(4), 30–36.
May A. et al., Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem, „PeerJ” 2019, 7.
Watawana M.I. et al., Health, Wellness, and Safety Aspects of the Consumption of Kombucha, „Journal of Chemistry” 2015, 11.
Phan T.G. et al., Lead poisoning from drinking kombucha tea brewed in a ceramic pot, „Medical Journal of Australia” 1998, 169(11–12), 644–646.
Villarreal-Soto S. et al., Understanding kombucha tea fermentation: a review, „Journal of Food Science” 2018, 83(3), 580–588.
Waszkiewicz-Robak B. et al., Funkcjonalny i pokrzepiający napój kombucza – właściwości prozdrowotne i bezpieczeństwo zdrowotne, „Problemy Higieny i Epidemiologii” 2016, 97(4), 335–340.