Ghion, G.; Sica, J.; Massaro, S.; Tarrah, A.; Devold, T.G.; Porcellato, D.; Giacomini, A.; Barros, F.A.R.d.; Corich, V.; Nadai, C.
Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion. Foods 2025, 14, 2770.
https://doi.org/10.3390/foods14162770
AMA Style
Ghion G, Sica J, Massaro S, Tarrah A, Devold TG, Porcellato D, Giacomini A, Barros FARd, Corich V, Nadai C.
Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion. Foods. 2025; 14(16):2770.
https://doi.org/10.3390/foods14162770
Chicago/Turabian Style
Ghion, Gloria, Jacopo Sica, Sofia Massaro, Armin Tarrah, Tove Gulbrandsen Devold, Davide Porcellato, Alessio Giacomini, Frederico Augusto Ribeiro de Barros, Viviana Corich, and Chiara Nadai.
2025. "Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion" Foods 14, no. 16: 2770.
https://doi.org/10.3390/foods14162770
APA Style
Ghion, G., Sica, J., Massaro, S., Tarrah, A., Devold, T. G., Porcellato, D., Giacomini, A., Barros, F. A. R. d., Corich, V., & Nadai, C.
(2025). Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion. Foods, 14(16), 2770.
https://doi.org/10.3390/foods14162770
