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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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