A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
2014 · Comprehensive Reviews in Food Science and Food Safety · 859 citations
https://doi.org/10.1111/1541-4337.12073
R
R. Jayabalan
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R. Jayabalan is an academic researcher from National Institute of Technology Rourkela. The author has contributed to research in topics: Tea Polyphenols and Effects & Probiotics and Fermented Foods & Microbial Metabolites in Food Biotechnology. The author has an h-index of 29, co-authored 64 publications.
ORCID: 0000-0002-9611-3119Papers by this author
worksEffect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice
2019 · LWT · 85 citations
https://doi.org/10.1016/j.lwt.2019.03.046
Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties
2008 · Journal of Agricultural and Food Chemistry · 80 citations
https://doi.org/10.1021/jf8020893
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