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Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Crossref DOI link: https://doi.org/10.1007/s13749-014-0035-0

Published Online: 2015-01-09

Published Print: 2014-12

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

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