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Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Leyu Wang, Panjie Sun, Mengxin Huang, Ziyi Han, Haonan Yu, Kaixi Wang, Junsheng Liu, Yuanyuan Wu, Puming He, Youying Tu, Bo Li
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Food Frontiers
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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