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The qualities and sensory properties of kombucha tea fermented with Novacetimonas cocois Kbb706: a novel probiotic acetic acid bacterium isolated from traditional kombucha

Crossref DOI link: https://doi.org/10.1007/s11694-025-03686-9

Published Online: 2025-11-06

Published Print: 2026-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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