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Defined co-fermentation of Kluyveromyces marxianus and lactic acid bacteria enhances bioactivity and aroma formation in black tea kombucha

Aiping Yao; Jiaming Li; Yuanyuan Zhao; Tianzhi Qu; Yan Geng; Lingxi Zhou; Anqi Chen; Jian Chen
Food Bioscience · Vol. 82 · pp. 109392 · 2026
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume82
Pages109392
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2026.109392
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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