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NTIS 바로가기International journal of gastronomy and food science, v.22, 2020년, pp.100272 -
Coelho, Raquel Macedo Dantas (Instituto Federal de Educaç) , Almeida, Aryelle Leite de (ã) , Amaral, Rafael Queiroz Gurgel do (o, Ciê) , Mota, Robson Nascimento da (ncia e Tecnologia Do Rio Grande Do Norte) , Sousa, Paulo Henrique M. de (Gastronomy Undergraduate Program, Culture and Art Institute, Federal University of Ceara)
Abstract Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts (SCOBY). Rising in the food market contributes to the balance of the intestinal microbiota and antimicrobial and antic...
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