Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts.
A. Velićanski, D. Cvetković, S. Markov, V. Šaponjac, Jelena J. Vulić
Food Technology and Biotechnology