Microbial and functional characterization of Darjeeling tea and rice-based fermented beverages prepared with the starter “Bakhar”

Journal of Food Science and Technology 2026

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Authors: Chitralekha Mahato, Asani Bhaduri, Sonali Ray
DOI: 10.1007/s13197-026-06660-5
Cited by: 1
References: 25

Fields of Study & Subjects

Tea Polyphenols and Effects Probiotics and Fermented Foods Polysaccharides Composition and Applications

Publication details

Journal / source
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Publication date
17 April 2026
Language
EN