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pro vyhledávání: '"Hilal Kilmanoglu"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101469- (2024)
Kombucha is a traditional beverage produced by a living culture known as SCOBY or “symbiotic culture of bacteria and yeast”. Culture-dependent production is essential for stable kombucha fermentation. The aim of this study was to design a microbi
Externí odkaz:
https://doaj.org/article/46e2a59c62834491a57a84e6c61ed679
