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    Sustainable co-fermentation of seagrape (Caulerpa lentillifera) and coffee cherry pulp: Enhancing bioactivity and stability for functional beverages

    Sustainable co-fermentation of seagrape (Caulerpa lentillifera) and coffee cherry pulp: Enhancing bioactivity and stability for functional beverages by Churairat Moukamnerd, Supanut Pothimoi, Saranya Peerakietkhajorn, Chittipong Tipbunjong

    Published 2025-12-01
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