VANIDA OSIRIPUN; TARIT APISITTIWONG. Polyphenol and antioxidant activities of Kombucha fermented from different teas and fruit juices. Journal of Current Science and Technology, [S. l.], v. 11, n. 2, p. 188–196, 2021. Disponível em: https://ph04.tci-thaijo.org/index.php/JCST/article/view/390. Acesso em: 21 apr. 2025.