Tandhanskul, A.; Krungkaew, S.; Li, L.; Kham, S.A.; Yonekura, L.
Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives. Beverages 2025, 11, 173.
https://doi.org/10.3390/beverages11060173
AMA Style
Tandhanskul A, Krungkaew S, Li L, Kham SA, Yonekura L.
Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives. Beverages. 2025; 11(6):173.
https://doi.org/10.3390/beverages11060173
Chicago/Turabian Style
Tandhanskul, Atittaya, Samatcha Krungkaew, Luoluo Li, Sai Aung Kham, and Lina Yonekura.
2025. "Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives" Beverages 11, no. 6: 173.
https://doi.org/10.3390/beverages11060173
APA Style
Tandhanskul, A., Krungkaew, S., Li, L., Kham, S. A., & Yonekura, L.
(2025). Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives. Beverages, 11(6), 173.
https://doi.org/10.3390/beverages11060173