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PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
2010
F Beigmohammadi
A Karbasi
Z Beigmohammadi
Keywords:
Food science
Glucuronic acid
Biochemistry
Kombucha
Biology
Chemistry
Correction
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