[1]
J. Rodríguez-González et al., “Increased Antioxidant Activity of Flourensia cernua by Fermentation with Kombucha”, J BioProc Chem Tech, vol. 17, no. 35, pp. 51–59, Jul. 2025, Accessed: Jul. 11, 2026. Available: https://revistas.uadec.mx/JBCT/article/view/404