Alves, R.O.; de Oliveira, R.L.; de Moraes, M.M.; Santos, W.W.V.; Gomes da Câmara, C.A.; da Silva, S.P.; Porto, C.S.; Porto, T.S.
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha. Fermentation 2025, 11, 201.
https://doi.org/10.3390/fermentation11040201
AMA Style
Alves RO, de Oliveira RL, de Moraes MM, Santos WWV, Gomes da Câmara CA, da Silva SP, Porto CS, Porto TS.
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha. Fermentation. 2025; 11(4):201.
https://doi.org/10.3390/fermentation11040201
Chicago/Turabian Style
Alves, Raniele Oliveira, Rodrigo Lira de Oliveira, MarcÃlio Martins de Moraes, Wallysson Wagner Vilela Santos, Cláudio Augusto Gomes da Câmara, Suzana Pedroza da Silva, Camila Souza Porto, and Tatiana Souza Porto.
2025. "Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha" Fermentation 11, no. 4: 201.
https://doi.org/10.3390/fermentation11040201
APA Style
Alves, R. O., de Oliveira, R. L., de Moraes, M. M., Santos, W. W. V., Gomes da Câmara, C. A., da Silva, S. P., Porto, C. S., & Porto, T. S.
(2025). Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha. Fermentation, 11(4), 201.
https://doi.org/10.3390/fermentation11040201
