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Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage by Dhuelly Kelly Almeida Andrade, Boying Wang, Emília Maria França Lima, Sergei Konstantinovich Shebeko, Alexey Mikhailovich Ermakov, Valentina Nikolaevna Khramova, Iskra Vitanova Ivanova, Ramon da Silva Rocha, Manuela Vaz-Velho, Anthony Nhamo Mutukumira, Svetoslav Dimitrov Todorov

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Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms by Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, Lorena Teixeira Bogáz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, João Vitor dos Santos, Marina Vieira de Carvalho, Ramon da Silva Rocha, Adriano Gomes da Cruz, Juliana Maria Leite Nobrega de Moura Bell, Igor Viana Brandi, Eliana Setsuko Kamimura

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