Article Versions Notes

Klawpiyapamornkun T, Uttarotai T, Wangkarn S, Sirisa-ard P, Kiatkarun S, Tragoolpua Y, Bovonsombut S. Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate. Fermentation. 2023; 9(3):291. https://doi.org/10.3390/fermentation9030291

Klawpiyapamornkun, Tharinee, Toungporn Uttarotai, Sunanta Wangkarn, Panee Sirisa-ard, Suwalee Kiatkarun, Yingmanee Tragoolpua, and Sakunnee Bovonsombut. 2023. "Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate" Fermentation 9, no. 3: 291. https://doi.org/10.3390/fermentation9030291

Klawpiyapamornkun, T., Uttarotai, T., Wangkarn, S., Sirisa-ard, P., Kiatkarun, S., Tragoolpua, Y., & Bovonsombut, S. (2023). Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate. Fermentation, 9(3), 291. https://doi.org/10.3390/fermentation9030291