Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation

ANTONIO VALERO DIAZ2026-01-292026-01-29202410.3390/foods131116362-s2.0-85195790951https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37867Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceCocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentationresearch article