콤부차 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "콤부차" in Korean language version.

refsWebsite

Global rank Korean rank

6doi.org

2^nd place

3^rd place

5nih.gov

4^th place

2mayoclinic.org

1,610^th place

869^th place

2semanticscholar.org

11^th place

310^th place

1britannica.com

40^th place

78^th place

1worldcat.org

5^th place

11^th place

1forbes.com

54^th place

92^nd place

1grandviewresearch.com

low place

8,576^th place

1nytimes.com

7^th place

36^th place

1mskcc.org

low place

3,984^th place

1archive.org

6^th place

18^th place

1kombuchabrewers.org

low place

1theatlantic.com

228^th place

513^th place

1books.google.com

3^rd place

9^th place

1health.com

8,304^th place

9,233^rd place

1bhg.com

low place

8,239^th place

1apnews.com

129^th place

658^th place

1theguardian.com

12^th place

65^th place

1jstor.org

26^th place

70^th place

1japantimes.co.jp

389^th place

563^rd place

apnews.com

Wyatt, Kristen (2015년 10월 12일). “As kombucha sales boom, makers ask feds for new alcohol test”. Associated Press. 2017년 11월 26일에 확인함.

archive.org

Russell J, Rovere A, 편집. (2009). 〈Kombucha Tea〉. 《American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies》 2판. American Cancer Society. 629–633쪽. ISBN 9780944235713. Serious side effects and occasional deaths have been associated with drinking Kombucha tea

bhg.com

“Hard Kombucha Is the New Trendy Beverage You Should Try”. 《Better Homes & Gardens》.

books.google.com

Sandor Ellix Katz (2012). 《The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World》. Chelsea Green Publishing. 167–쪽. ISBN 978-1-60358-286-5.

britannica.com

“kombucha | Description, History, & Nutrition”. 《Encyclopedia Britannica》 (영어). 2021년 4월 20일에 확인함.

doi.org

dx.doi.org

Jayabalan, Rasu (2014년 6월 21일). “A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus”. 《Comprehensive Reviews in Food Science and Food Safety》 13 (4): 538–550. doi:10.1111/1541-4337.12073. PMID 33412713.
Jonas, Rainer; Farah, Luiz F. (1998). “Production and application of microbial cellulose”. 《Polymer Degradation and Stability》 59 (1–3): 101–106. doi:10.1016/s0141-3910(97)00197-3.
Ernst E (2003). “Kombucha: a systematic review of the clinical evidence”. 《Forschende Komplementärmedizin und Klassische Naturheilkunde》 10 (2): 85–87. doi:10.1159/000071667. PMID 12808367. S2CID 42348141.
Kapp, J. M.; Sumner, W. (2019). “Kombucha: a systematic review of the empirical evidence of human health benefit”. 《Annals of Epidemiology》 (Elsevier) 30: 66–70. doi:10.1016/j.annepidem.2018.11.001. PMID 30527803. S2CID 54472564. 2021년 8월 4일에 확인함.
Sreeramulu, G; Zhu, Y; Knol, W (2000). “Kombucha fermentation and its antimicrobial activity” (PDF). 《Journal of Agricultural and Food Chemistry》 48 (6): 2589–2594. doi:10.1021/jf991333m. PMID 10888589. It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.
Algeo, John; Algeo, Adele (1997). “Among the New Words”. 《American Speech》 72 (2): 183–97. doi:10.2307/455789. JSTOR 455789.

forbes.com

Troitino, Christina. “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink”. 《Forbes》. 2017년 4월 10일에 확인함.

grandviewresearch.com

“Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 - 2027”. Grandview Research. February 2020.

health.com

“Hard Kombucha Is Super Trendy, but Is It Good for You? We Asked Nutritionists”. 《Health.com》.

japantimes.co.jp

Wong, Crystal (2007년 7월 12일). “U.S. 'kombucha': Smelly and No Kelp”. 《Japan Times》. 2015년 6월 14일에 확인함. .

jstor.org

Algeo, John; Algeo, Adele (1997). “Among the New Words”. 《American Speech》 72 (2): 183–97. doi:10.2307/455789. JSTOR 455789.

kombuchabrewers.org

research.kombuchabrewers.org

Sreeramulu, G; Zhu, Y; Knol, W (2000). “Kombucha fermentation and its antimicrobial activity” (PDF). 《Journal of Agricultural and Food Chemistry》 48 (6): 2589–2594. doi:10.1021/jf991333m. PMID 10888589. It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.

mayoclinic.org

Bauer, Brent (2017년 7월 8일). “What is kombucha tea? Does it have any health benefits?”. 《Mayo Clinic》. 2018년 9월 5일에 확인함.
Bauer, Brent. “What is kombucha tea? Does it have any health benefits?”. 《Mayo Clinic》. 2020년 5월 28일에 확인함.

mskcc.org

“Kombucha”. Memorial Sloan Kettering Cancer Center. 2014년 5월 22일. 2015년 6월 1일에 확인함.

nih.gov

ncbi.nlm.nih.gov

Jayabalan, Rasu (2014년 6월 21일). “A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus”. 《Comprehensive Reviews in Food Science and Food Safety》 13 (4): 538–550. doi:10.1111/1541-4337.12073. PMID 33412713.
Ernst E (2003). “Kombucha: a systematic review of the clinical evidence”. 《Forschende Komplementärmedizin und Klassische Naturheilkunde》 10 (2): 85–87. doi:10.1159/000071667. PMID 12808367. S2CID 42348141.
Kapp, J. M.; Sumner, W. (2019). “Kombucha: a systematic review of the empirical evidence of human health benefit”. 《Annals of Epidemiology》 (Elsevier) 30: 66–70. doi:10.1016/j.annepidem.2018.11.001. PMID 30527803. S2CID 54472564. 2021년 8월 4일에 확인함.
Sreeramulu, G; Zhu, Y; Knol, W (2000). “Kombucha fermentation and its antimicrobial activity” (PDF). 《Journal of Agricultural and Food Chemistry》 48 (6): 2589–2594. doi:10.1021/jf991333m. PMID 10888589. It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.

pubmed.ncbi.nlm.nih.gov

Kapp, J. M.; Sumner, W. (2019). “Kombucha: a systematic review of the empirical evidence of human health benefit”. 《Annals of Epidemiology》 (Elsevier) 30: 66–70. doi:10.1016/j.annepidem.2018.11.001. PMID 30527803. S2CID 54472564. 2021년 8월 4일에 확인함.

nytimes.com

Wollan, Malia (2010년 3월 24일). “Kombucha Tea Attracts a Following and Doubters”. 《The New York Times》. 2018년 9월 5일에 확인함.

semanticscholar.org

api.semanticscholar.org

Ernst E (2003). “Kombucha: a systematic review of the clinical evidence”. 《Forschende Komplementärmedizin und Klassische Naturheilkunde》 10 (2): 85–87. doi:10.1159/000071667. PMID 12808367. S2CID 42348141.
Kapp, J. M.; Sumner, W. (2019). “Kombucha: a systematic review of the empirical evidence of human health benefit”. 《Annals of Epidemiology》 (Elsevier) 30: 66–70. doi:10.1016/j.annepidem.2018.11.001. PMID 30527803. S2CID 54472564. 2021년 8월 4일에 확인함.

theatlantic.com

Hamblin, James (2016년 12월 8일). “Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?”. The Atlantic. 2017년 11월 26일에 확인함.

theguardian.com

Fleming, Amy (2018년 10월 11일). “Kombucha: can the fermented drink compete with beer at the bar?”. 《The Guardian》 (영어). 2018년 10월 11일에 확인함.

worldcat.org

Alex., LaGory (2016). 《The Big Book of Kombucha》. Storey Publishing, LLC. 251쪽. ISBN 978-1-61212-435-3. OCLC 1051088525.