Nutritional and biotechnological potential of SCOBY produced in green tea fermentation. Research, Society and Development, [S. l.], v. 11, n. 11, p. e575111134064, 2022. DOI: 10.33448/rsd-v11i11.34064. Disponível em: https://rsdjournal.org/rsd/article/view/34064. Acesso em: 5 dec. 2025.