Development of a beverage from red grape juice fermented with the Kombucha consortium
Crossref DOI link: https://doi.org/10.1007/s13213-016-1242-2
Published Online: 2016-11-26
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ayed, Lamia
Ben Abid, Salwa
Hamdi, Moktar
License valid from 2016-11-26