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Reconstitution of dominant kombucha strains to enhance functional properties and product quality

Ting Liao1,2, Li Li1, Jing-Rong Yang3

  • 1College of Tea and Food Science, Wuyi University, Wuyishan, China.

Frontiers in Nutrition
|December 19, 2025
PubMed
Abstract

Keywords:
dominant strainsfermentationkombuchasensory qualitysynthetic consortia

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