YANG, Shiyue. A review of the research on microbial diversity and its effects on components and functions of Kombucha. Highlights in Science, Engineering and Technology, [S. l.], v. 139, p. 93–99, 2025. DOI: 10.54097/apxkpb82. Disponível em: https://hsetdata.com/index.php/ojs/article/view/482. Acesso em: 24 may. 2026.