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Kombucha Tea Fortified With Spirulina Maxima and Haematococcus pluvialis: Impact on Physicochemical Properties,

Ayşe Janseli Denizkara1, Gökhan Akarca1

  • 1Food Engineering Department Afyon Kocatepe University Afyonkarahisar Türkiye.

Food Science & Nutrition
|July 23, 2026
PubMed

Keywords:
antioxidant activityastaxanthinfunctional fermented beveragekombucha

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