Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha
Classification Results
AI Classification
InconclusiveFine-tuned Classification
InconclusiveAI Classification
InconclusiveFine-tuned Classification
InconclusiveMicrobial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains