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    Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification

    Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification by Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad

    Published 2024-12-01
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