Work

Dynamic changes in physicochemical, bacterial, and volatile profiles during kombucha fermentation of mulberry fruits and leaves

Year: 2025

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2025.116813

Authors: Chunyu Xu, Zhongna Yu, Shichu Zhou, Huixue Feng, Qijing Du, Xue Yuan, Rongbo Fan, Hongning Jiang, Yongxin Yang, Rongwei Han, Xiaxia Wang

Institutions: Qingdao Agricultural University, Haidou College of Qingdao 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

Funders: Qingdao Agricultural University, Natural Science Foundation of Shandong Province, National Key Research and Development Program of China

Awards: G4631804614, G5220739720, G7339737106

OpenAlex ID: W4411166127

FWCI: 3.782

Cites: 78

Cited by: 11

Related to: 10