Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
Article in International Journal of Gastronomy and Food Science (September 2024)
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Article in International Journal of Gastronomy and Food Science (September 2024)
Article in International Journal of Gastronomy and Food Science (June 2024)
Article in Food Bioscience (April 2024)