First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles by Tobías Moccia, Carolina Antuña, Clara Bruzone, Julieta Amalia Burini, Diego Libkind, Lucía Paula Alvarez

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Nomenclatural issues concerning cultured yeasts and other fungi: why it is important to avoid unneeded name changes by Andrey Yurkov, Artur Alves, Feng-Yan Bai, Kyria Boundy-Mills, Pietro Buzzini, Neža Čadež, Gianluigi Cardinali, Serge Casaregola, Vishnu Chaturvedi, Valérie Collin, Jack W. Fell, Victoria Girard, Marizeth Groenewald, Ferry Hagen, Chris Todd Hittinger, Aleksey V. Kachalkin, Markus Kostrzewa, Vassili Kouvelis, Diego Libkind, Xinzhan Liu, Thomas Maier, Wieland Meyer, Gábor Péter, Marcin Piątek, Vincent Robert, Carlos A. Rosa, Jose Paulo Sampaio, Matthias Sipiczki, Marc Stadler, Takashi Sugita, Junta Sugiyama, Hiroshi Takagi, Masako Takashima, Benedetta Turchetti, Qi-Ming Wang, Teun Boekhout

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