Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation
Crossref DOI link: https://doi.org/10.1007/s13213-015-1071-8
Published Online: 2015-03-27
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ayed, Lamia
Hamdi, Moktar
Text and Data Mining valid from 2015-03-27