<scp> <i>Drosophila</i> </scp> models of the anti‐inflammatory and anti‐obesity mechanisms of kombucha tea produced by <scp> <i>Camellia sinensis</i> </scp> leaf fermentation

Trần Duy Bình(Kyoto Institute of Technology), Kaeko Kamei(Kyoto Institute of Technology)
Food Science & Nutrition
May 19, 2024
Cited by 8


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