Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
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Published:2024-09
Issue:
Volume:37
Page:100964
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ISSN:1878-450X
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Container-title:International Journal of Gastronomy and Food Science
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language:en
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Short-container-title:International Journal of Gastronomy and Food Science
Author:
Huang Yi-Bin,
Zou ChunORCID,
Gao Ying,
Yin Jun-Feng,
Contursi Patrizia,
Zhang Sheng,
Gong Yu-Shun,
Liu Jian-Jun,
Xu Yong-Quan