Table 1. Microbiological characteristics of the different Kombucha drinks according to the heat treatment undergone

From

Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin

Tchekessi C. K. Célestin, Houssou-Goe M. J. Bérénice, Koudoro Yaya, Yete Pélagie, Kougblenou Sylvain, Gandeho G. Justin, Sachi Pivot, Banon S. B. Jultesse, Agbangnan Dossa C. Pascal, Bokossa Y. Innocent, Agbangla Clément

American Journal of Food and Nutrition. 2023, 11(2), 46-54 doi:10.12691/ajfn-11-2-3