Barakat, N.; Bouajila, J.; Beaufort, S.; Rizk, Z.; Taillandier, P.; El Rayess, Y.
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages 2024, 10, 29.
https://doi.org/10.3390/beverages10020029
AMA Style
Barakat N, Bouajila J, Beaufort S, Rizk Z, Taillandier P, El Rayess Y.
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages. 2024; 10(2):29.
https://doi.org/10.3390/beverages10020029
Chicago/Turabian Style
Barakat, Nathalie, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier, and Youssef El Rayess.
2024. "Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities" Beverages 10, no. 2: 29.
https://doi.org/10.3390/beverages10020029
APA Style
Barakat, N., Bouajila, J., Beaufort, S., Rizk, Z., Taillandier, P., & El Rayess, Y.
(2024). Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages, 10(2), 29.
https://doi.org/10.3390/beverages10020029
