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LINCOLN, Neb. University of Nebraska-Lincoln food scientists collaborated on a recently published clinical study of the health benefits from kombucha, a popular fermented tea, for people with Type 2 diabetes. Scientists from the Department.

United statesDaniel merensteinRobert hutkinsJenniferm auchtungChloe christensenHeather hallen adamsChagai mendelsonDepartment of food scienceGeorgetown universityGeorgetown university medical centerMedstar healthIndustrial agricultural products centerUniversity of nebraskaFood for health centerNebraska food for health centerFood science