YIKMIŞ, S.; TUĞGÜM, S. Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 9, p. 1321–1327, 2019. DOI: 10.24925/turjaf.v7i9.1321-1327.2550. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/2550. Acesso em: 23 jun. 2024.