Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha.
Rochele Luane TrevisoVoltaire Sant'AnnaMariana Fensterseifer FabricioMarco Antônio Zachia AyubAdriano BrandelliLilian Raquel HickertPublished in: Journal of food science and technology (2024)
The online version contains supplementary material available at 10.1007/s13197-024-05951-z.