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Journal: Foods, 2023
Volume: 12
Number: 2314

Article: Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture
Authors: by Boying Wang, Kay Rutherfurd-Markwick, Naran Naren, Xue-Xian Zhang and Anthony N. Mutukumira
Link: https://www.mdpi.com/2304-8158/12/12/2314

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