Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)

标题
Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 2596-2603
出版商
Wiley
发表日期
2015-05-06
DOI
10.1111/jfpp.12509

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