Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
| Autor: | Huang, Yi-Bin, Zou, Chun, Gao, Ying, Yin, Jun-Feng, Contursi, Patrizia, Zhang, Sheng, Gong, Yu-Shun, Liu, Jian-Jun, Xu, Yong-Quan |
|---|---|
| Zdroj: | In International Journal of Gastronomy and Food Science September 2024 37 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect