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Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)
Watawana, Mindani I., Jayawardena, Nilakshi, Waisundara, Viduranga Y.Volume:
39
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12509
Date:
December, 2015
File:
PDF, 344 KB
english, 2015