Valorization of Pineapple By-products (Ananas comosus) to Enhance Proximate and Antioxidant Properties of Green Tea Kombucha. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 2, p. 51–56, 2025. DOI: 10.54987/jobimb.v13i2.1136. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1136. Acesso em: 11 may. 2026.