Lactic acid bacteria co-fermentation enhances the hypolipidemic potential of kombucha

Food Bioscience 2026

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Authors: Shuo Wang, Yan Su, Jiaxiu Wang, Yuhan Wang, Kaile Feng, Shuai Wang, Jia Yang, Lei Yuan

DOI: 10.1016/j.fbio.2026.108688

Cited by: 2

References: 49

Fields of Study & Subjects

Tea Polyphenols and Effects Microbial Metabolism and Applications Sirtuins and Resveratrol in Medicine

References 49