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Kluz MI, Pietrzyk K, Pastuszczak M, Kacaniova M, Kita A, Kapusta I, Zaguła G, Zagrobelna E, Struś K, Marciniak-Lukasiak K, et al. Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars. Foods. 2022; 11(10):1523. https://doi.org/10.3390/foods11101523

Kluz, Maciej Ireneusz, Karol Pietrzyk, Miłosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Kapusta, Grzegorz Zaguła, Edyta Zagrobelna, Katarzyna Struś, Katarzyna Marciniak-Lukasiak, and et al. 2022. "Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars" Foods 11, no. 10: 1523. https://doi.org/10.3390/foods11101523

Kluz, M. I., Pietrzyk, K., Pastuszczak, M., Kacaniova, M., Kita, A., Kapusta, I., Zaguła, G., Zagrobelna, E., Struś, K., Marciniak-Lukasiak, K., Stanek-Tarkowska, J., Timar, A. V., & Puchalski, C. (2022). Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars. Foods, 11(10), 1523. https://doi.org/10.3390/foods11101523