Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation

发表于 2026-9-1 10:47:47

期刊：Food Chemistry

文献作者：Rui Sun; Jingkai Fan; Yubo Zhou; Zinuo Lei; Silong Yang; Ying Wang; Zhouli Wang; Yahong Yuan; Tianli Yue

出版日期：2026-1-

DOI号：10.1016/j.foodchem.2025.147228

下载链接：https://www.sciencedirect.com/sc ... 308814625044802/pdf

文献链接：https://doi.org/10.1016/j.foodchem.2025.147228

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation

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