- Communication
Spectrofluorimetric Analysis of Riboflavin Content during Kombucha Fermentation
- Mojca Čakić Semenčić,
- Adrianna Biedrzycka,
- Anna Kiczor,
- Sunčica Beluhan and
- Filip Šupljika
Kombucha is a traditional beverage obtained by the microbial fermentation of tea using a symbiotic culture of bacteria and yeasts. In addition to several documented functional properties, such as anti-inflammatory activity and antioxidant activity, k...

