Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation. Research, Society and Development, [S. l.], v. 10, n. 11, p. e62101118790, 2021. DOI: 10.33448/rsd-v10i11.18790. Disponível em: https://www.rsdjournal.org/rsd/article/view/18790. Acesso em: 6 dec. 2025.