Resource
Key process parameters on kombucha’s bioactives & flavor quality
PDF
PDF format is widely accepted and good for printing.
Access to this PDF has been restricted at the author's request. It will be publicly available after October 30th, 2020.

Citation & Export
Hide

Simple citation

Chaluvadi, Saikiran. Key process parameters on kombucha’s bioactives & flavor quality. Retrieved from https://doi.org/doi:10.7282/T3GX4G6R

Export

Statistics
Hide

Version 8.3.10
Rutgers University Libraries - Copyright ©2019