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Author: Changhoon Lee

1 Articles are founded.

Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성
Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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