DÜŞGÜN, C. Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 12, n. s2, p. 2292–2297, 2024. DOI: 10.24925/turjaf.v12is2.2292-2297.7022. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/7022. Acesso em: 21 dec. 2024.