Physicochemical, Bioactive, and Clinical Evaluation of Blueberry‐Enriched Kombucha as a Functional Beverage
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a sec...