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Lee J, Cho J, Kim J, Choi HJ, Lee D, Kim JN, Kim Y, Ryu S. Evaluation of the Fermentation Characteristics and Functionality of Kombucha for Commercialization. Journal of the Korean Society of Food Science and Nutrition 2022;51:811-818. https://doi.org/10.3746/jkfn.2022.51.8.811

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