Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition - Publication - Bridge of Knowledge

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

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Authors (5)

Karolina Jakubczyk
Łukasz Łopusiewicz
Joanna Kika
Katarzyna Janda-Milczarek profesor
Karolina Skonieczna-Żydecka

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Foods no. 13, edition 1,
ISSN: 2304-8158
ISSN:: 2304-8158
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/foods13010050
Verified by:: No verification

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