Revamping Kombucha Production: Achieving Consistency and Probiotic Potential Through a Tailor-Made Microbial Consortium

AuthID
 P-00Z-KHT
8
Author(s)
Fabricio, MF
·
Vargas, BK
·
Tischer, B
·
Wagner, R
·
Ribeiro, SR
·
Flôres, SH
·
Ayub, MAZ
Tipo de Documento
Article
Year published
2023
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 34
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85180485264
Wos: WOS:001126193900001
Source Identifiers
ISSN: 1878-450X
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