Crossmark

The Manufacturing of Lotus Root Kombucha with Lactobacillus plantarum and Yoghurt Stock Culture and Investigation of Its Physicochemical and Sensory Properties

Crossref DOI link: https://doi.org/10.22424/jdsb.2026.44.2.93

Published Online: 2026-06-30

Published Print: 2026-06

Update policy: https://doi.org/10.22424/crossmark_policy

Authors

Lee, Eun Jin https://orcid.org/0009-0009-2774-9082
Kim, Hee Song https://orcid.org/0009-0003-6563-4311
Baek, Jin Seon https://orcid.org/0009-0004-7533-6585
Nam, Younhee https://orcid.org/0009-0000-1353-4253
Kim, Sunghee https://orcid.org/0009-0007-4065-6302
Kim, Soo Rin https://orcid.org/0000-0001-5855-643X
Lee, Mee-Ryung https://orcid.org/0000-0003-4688-7316
Funding

Funding for this research was provided by:

Daegu University
License Information

Text and Data Mining valid from 2026-06-01
More Information

Publication History

Received: 2026-06-11

Accepted: 2026-06-15