Dynamic changes in physicochemical, bacterial, and volatile profiles during kombucha fermentation of mulberry fruits and leaves
Chunyu Xu, Zhongna Yu, Shichu Zhou, Huixue Feng, Qijing Du, Yuan Xue, Rongbo Fan, Hongning Jiang, Yongxin Yang, Rongwei Han, Xiaxia Wang
Topics & Concepts
FermentationChemistryFood scienceTea Polyphenols and EffectsMicrobial Metabolism and ApplicationsFood Quality and Safety Studies