Article Versions Notes

Njieukam JA, Ciccone M, Gottardi D, Ricci A, Parpinello GP, Siroli L, Lanciotti R, Patrignani F. Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity. Foods. 2024; 13(12):1947. https://doi.org/10.3390/foods13121947

Njieukam, Joel Armando, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, and Francesca Patrignani. 2024. "Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity" Foods 13, no. 12: 1947. https://doi.org/10.3390/foods13121947

Njieukam, J. A., Ciccone, M., Gottardi, D., Ricci, A., Parpinello, G. P., Siroli, L., Lanciotti, R., & Patrignani, F. (2024). Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity. Foods, 13(12), 1947. https://doi.org/10.3390/foods13121947