Commercial kombucha beverages produced in Uruguay: physicochemical composition and antioxidant profile
This work represents the first report on the characterization of Uruguayan kombucha beverages and highlights the importance of establishing quality and regulatory standards to enhance product uniformity, safety, and consumer trust within the growing Latin American kombucha market. © 2026 Society of Chemical Industry.
Authors
- Valentina Martín (ORCID: https://orcid.org/0000-0001-8902-0216)
- Jessica Baéz (ORCID: https://orcid.org/0000-0002-2266-2625)
- Belén Listur
- Florencia Tourné
- Karina Medina
Institutions
- Universidad de la República de Uruguay (UY)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-03-16
- DOI
- https://doi.org/10.1002/jsfa.70589
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00