Microbiological and sensory characterization of kombucha SCOBY for culinary applications

  1. Torán-Pereg, P.
  2. del Noval, B.
  3. Valenzuela, S.
  4. Martinez, J.
  5. Prado, D.
  6. Perisé, R.
  7. Arboleya, J.C.
Revista:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Any de publicació: 2021

Volum: 23

Tipus: Article

DOI: 10.1016/J.IJGFS.2021.100314 GOOGLE SCHOLAR
Font de les dades: Scopus