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Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage

Afusat Yinka Aregbe1, Sanabil Yaqoob1,2, Turkson Antwi Boasiako1

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 China.

Journal of Food Science and Technology
|March 6, 2026
PubMed

Keywords:
Bi-culture fermentationBioactive compoundsCereal beverageFTIRFunctional propertiesSea Buckthorn

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