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Journal: Foods, 2024
Volume: 13
Number: 50

Article: Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
Authors: by Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek and Karolina Skonieczna-Żydecka
Link: https://www.mdpi.com/2304-8158/13/1/50

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