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Chen, C., Wu, S., Li, Y., Huang, Y., & Yang, X. (2022). effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar. Lebensmittel-Wissenschaft + Technologie =, 171, . http://access.bl.uk/ark:/81055/vdc_100170103649.0x00005e