International Journal of Gastronomy and Food Science
 2024
DOI: 10.1016/j.ijgfs.2024.100964
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Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity

Yi-Bin Huang,
Chun Zou,
Ying Gao
et al.
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