Low-power ultrasound-assisted fermentation reduces the astringency of Kombucha: Insights into microbial metabolic regulation

Food Research International 2026

View at publisher
Authors: Jiemei Shen, Zhibin Liu, Jinzhi Han, Wangxin Liu, Li Ni
DOI: 10.1016/j.foodres.2026.118672
Cited by: 2
References: 47

Fields of Study & Subjects

Tea Polyphenols and Effects Microbial Metabolites in Food Biotechnology Ginkgo biloba and Cashew Applications

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118672–118672
Publication date
12 February 2026
Language
EN