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ArticleFoods (Basel, Switzerland)2026

Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.

Amanda Luísa Sales et al.PubMed ↗Full text ↗Publisher ↗

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Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness. | Socratic