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

作者：Chunyu Xu, Zhongna Yu, Shichu Zhou, Huixue Feng, Qijing Du, Yuan Xue, Rongbo Fan, Hongning Jiang, Yongxin Yang, Rongwei Han, Xiaxia Wang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116813 · 被引用次数：7 · 研究领域：Tea Polyphenols and Effects、Microbial Metabolism and Applications、Food Quality and Safety Studies