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Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.

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Title: Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.
Authors: de Oliveira Duarte FA; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil., Ramos KK; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil; Mombora, 05409-000 São Paulo, SP, Brazil., Gini C; Department of Veterinary Medicine and Animal Sciences, Università Degli Studi di Milano, Lodi, Italy; Centre for Genetic Improvement of Livestock (CGIL), Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada., Morasi RM; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil., Silva NCC; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil., Efraim P; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: pris@unicamp.br.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114568. Date of Electronic Publication: 2024 Jun 04.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.
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  Data: <searchLink fieldCode="AU" term="%22de+Oliveira+Duarte+FA%22">de Oliveira Duarte FA</searchLink>; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Ramos+KK%22">Ramos KK</searchLink>; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil; Mombora, 05409-000 São Paulo, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Gini+C%22">Gini C</searchLink>; Department of Veterinary Medicine and Animal Sciences, Università Degli Studi di Milano, Lodi, Italy; Centre for Genetic Improvement of Livestock (CGIL), Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada.<br /><searchLink fieldCode="AU" term="%22Morasi+RM%22">Morasi RM</searchLink>; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Silva+NCC%22">Silva NCC</searchLink>; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Efraim+P%22">Efraim P</searchLink>; Department of Food Engineering and Technology, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: pris@unicamp.br.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2024 Aug; Vol. 190, pp. 114568. <i>Date of Electronic Publication: </i>2024 Jun 04.
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        Value: 10.1016/j.foodres.2024.114568
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      – TitleFull: Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.
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              Text: 2024 Aug
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