Kombucha (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kombucha" in Italian language version.

refsWebsite

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4doi.org

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4nih.gov

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2wiley.com

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1sciencedirect.com

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1kombuchabrewers.org

low place

1japantimes.co.jp

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1merriam-webster.com

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1professionalteataster.com

low place

1fonsly.com

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1dorg.it

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1univ-toulouse.fr

low place

1worldcat.org

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1unibo.it

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1oadoi.org

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1georgetown.edu

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doi.org

dx.doi.org

G Sreeramulu, Y Zhu e W Knol, Kombucha fermentation and its antimicrobial activity (PDF), in Journal of Agricultural and Food Chemistry, vol. 48, n. 6, 2000, p. 2589, DOI:10.1021/jf991333m, PMID 10888589.
«It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.»
(EN) Rasu Jayabalan, Radomir V. Malbaša e Eva S. Lončar, A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus, in Comprehensive Reviews in Food Science and Food Safety, vol. 13, n. 4, 2014, pp. 538–550, DOI:10.1111/1541-4337.12073. URL consultato il 27 luglio 2021.
Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard e Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review (PDF), in Journal of Food Science, vol. 83, n. 3, 2018, pp. 580–588, DOI:10.1111/1750-3841.14068, ISSN 0022-1147 (WC · ACNP), PMID 29508944.
Kapp JM, Sumner W, Kombucha: a systematic review of the empirical evidence of human health benefit, in Ann Epidemiol, vol. 30, febbraio 2019, pp. 66–70, DOI:10.1016/j.annepidem.2018.11.001, PMID 30527803.

dorg.it

Scoby come farlo in casa, su dorg.it.

fonsly.com

(EN) Nicolas Desjardins, How to Make Kombucha at Home - 3 Fruits Recipes, su Fonsly, 13 novembre 2019. URL consultato il 27 luglio 2021.

georgetown.edu

health.georgetown.edu

(EN) Sarah Riehl, Drinking Kombucha May Reduce Blood Sugar Levels in People with Type 2 Diabetes, su School of Health, 1º agosto 2023. URL consultato il 6 agosto 2023.

japantimes.co.jp

search.japantimes.co.jp

U.S. 'kombucha': smelly and no kelp | The Japan Times Online

kombuchabrewers.org

research.kombuchabrewers.org

G Sreeramulu, Y Zhu e W Knol, Kombucha fermentation and its antimicrobial activity (PDF), in Journal of Agricultural and Food Chemistry, vol. 48, n. 6, 2000, p. 2589, DOI:10.1021/jf991333m, PMID 10888589.
«It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.»

merriam-webster.com

merriam-webster.com, https://www.merriam-webster.com/dictionary/kombucha Titolo mancante per url url (aiuto).

nih.gov

ncbi.nlm.nih.gov

G Sreeramulu, Y Zhu e W Knol, Kombucha fermentation and its antimicrobial activity (PDF), in Journal of Agricultural and Food Chemistry, vol. 48, n. 6, 2000, p. 2589, DOI:10.1021/jf991333m, PMID 10888589.
«It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.»
(EN) E. Ernst, Kombucha: a systematic review of the clinical evidence, Centre for Reviews and Dissemination (UK), 2003. URL consultato il 27 luglio 2021.>
Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard e Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review (PDF), in Journal of Food Science, vol. 83, n. 3, 2018, pp. 580–588, DOI:10.1111/1750-3841.14068, ISSN 0022-1147 (WC · ACNP), PMID 29508944.
Kapp JM, Sumner W, Kombucha: a systematic review of the empirical evidence of human health benefit, in Ann Epidemiol, vol. 30, febbraio 2019, pp. 66–70, DOI:10.1016/j.annepidem.2018.11.001, PMID 30527803.

oadoi.org

Kapp JM, Sumner W, Kombucha: a systematic review of the empirical evidence of human health benefit, in Ann Epidemiol, vol. 30, febbraio 2019, pp. 66–70, DOI:10.1016/j.annepidem.2018.11.001, PMID 30527803.

professionalteataster.com

(EN) Rosalba Corte, The History & Globalization of Kombucha Tea, su Professional Tea Taster, 22 giugno 2020. URL consultato il 10 settembre 2021.

sciencedirect.com

Yeast ecology of Kombucha fermentation, su sciencedirect.com.

unibo.it

acnpsearch.unibo.it

Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard e Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review (PDF), in Journal of Food Science, vol. 83, n. 3, 2018, pp. 580–588, DOI:10.1111/1750-3841.14068, ISSN 0022-1147 (WC · ACNP), PMID 29508944.

univ-toulouse.fr

oatao.univ-toulouse.fr

Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard e Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review (PDF), in Journal of Food Science, vol. 83, n. 3, 2018, pp. 580–588, DOI:10.1111/1750-3841.14068, ISSN 0022-1147 (WC · ACNP), PMID 29508944.

wiley.com

onlinelibrary.wiley.com

The yeast spectrum of the ‘tea fungus Kombucha’ - Mayser - 2009 - Mycoses - Wiley Online Library
(EN) Rasu Jayabalan, Radomir V. Malbaša e Eva S. Lončar, A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus, in Comprehensive Reviews in Food Science and Food Safety, vol. 13, n. 4, 2014, pp. 538–550, DOI:10.1111/1541-4337.12073. URL consultato il 27 luglio 2021.

worldcat.org

Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard e Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review (PDF), in Journal of Food Science, vol. 83, n. 3, 2018, pp. 580–588, DOI:10.1111/1750-3841.14068, ISSN 0022-1147 (WC · ACNP), PMID 29508944.