Work

Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70656

Authors: Yuxin Cao, Zhe Wang, Xiaonan Li, Na Li, Yiqiang Dai, Lei Xu, Xiulian Yin, Ye Zou, Boxing Yin, Li Zhao, Xiudong Xia

Institutions: Jiangsu Academy of Agricultural Sciences, Huai'an University, Yangzhou University, Nanjing Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Natural Science Foundation of Jiangsu Province

OpenAlex ID: W4416537255

FWCI: 0.44

Cites: 43

Cited by: 1

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