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
B. D. Vázquez-Cabral, N. Rocha‐Guzmán, J. Gallegos‐Infante, S. M. González-Herrera, R. González-Laredo, M. Moreno‐Jiménez, Indira T. S. Córdova-Moreno
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