Effects of different re-fermentation methods on the quality characteristics of kombucha beverages
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05688-1.pdf
Reference26 articles.
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4. Drozdz I, Makarewicz MA, Tuszynski T (2013) Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards. Polish J Microbiol 62(3):331
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