Biochemical characteristics of tea fungus produced during kombucha fermentation
- 30 June 2010
- journal article
- Published by Springer Science and Business Media LLC in Food Science and Biotechnology
- Vol. 19 (3), 843-847
- https://doi.org/10.1007/s10068-010-0119-6
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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