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Characterization of Vitamin B12 Levels and Compounds in Commercial and Homemade Kombucha

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.6c00617

Authors: Fumio Watanabe, Kyohei Koseki, Tomohiro Bito

Institutions: The Open University of Japan, Tottori University, Ishikawa Prefectural University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W7221309974

FWCI:

Cites: 23

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