Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity. - Nizioł-Łukaszewska Z; Ziemlewska A; Mokrzyńska A; Wójciak M; Sowa I; Zagórska-Dziok M (Molecules (Basel, Switzerland), 2026)