The development of plant-based functional beverages is often limited by inherent matrix defects, particularly undesirable off-flavors, astringency, and colloidal instability. Water kefir (WK), a highly resilient multispecies symbiotic consortium, offers a robust biorefining platform to address these challenges. This re...
Daijun Ma, Ruixiong Yang, Yuan-Chi Wang et al.· Fermentation· 0 citations
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