Biotransformation of goji berry (Lycium barbarum) during kombucha fermentation: A comprehensive evaluation of physicochemical, bioactivity, safety, and sensory properties
Fuente:
Journal of Agriculture and Food Research
Publication date: July 2026Source: Journal of Agriculture and Food Research, Volume 29Author(s): Andy Candra, Bayu Eko Prasetyo, Fasihah Irfani Fitri, David Wiranasetio, Putri Khari Ani Purba, Nur `AiNi, Haile Fentahun Darge