TY  JOUR
TI  FORMULATION DEVELOPMENT AND EVALUATION OF FUNCTIONAL BEVERAGES BASED ON TEA MUSHROOM WITH THE ADDITION OF SIBERIAN BERRIES
KW  SCOBY
KW  kombucha
KW  culture liquid
KW  tea infusion
KW  kombucha tea
KW  probiotics
KW  acetic acid bacteria
KW  yeast fungi
JO  Trade, service, food industry
AU  Kovaleva, D.Z.
AU  Doiko, I.V.
AU  Leontiev, V.M.
AU  Rybakova, G.R.
AU  Zobnina, I.A.
PY  2025
IS  5
PB  Siberian Federal University