Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation

Food Research International 2026

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Authors: Hairu Song, Xiaotong Wang, Dahong Wang, Weina Liang, Luyao Zhang, Jianrui Sun, Shaobin Gu
DOI: 10.1016/j.foodres.2026.118646
Cited by: 1
References: 77

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Sirtuins and Resveratrol in Medicine

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
230
Pages
118646–118646
Publication date
8 February 2026
Language
EN