Ultrasound pretreatment modifies the physicochemical properties and enhances the antioxidant activity of coffee leaf kombucha
Year: 2025
Type: article
Language: en
Topic: Tea Polyphenols and Effects
Authors and affiliations:
raw_author_name: Fangzhi Ding
raw_affiliation_strings: Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, 212013, PR China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
raw_author_name: Gongping Huang
raw_affiliation_strings: Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, 212013, PR China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
raw_author_name: Yu Sun
raw_affiliation_strings: Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, 212013, PR China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
raw_author_name: Wenjuan Qu
raw_affiliation_strings: Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, 212013, PR China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
raw_author_name: Dongyan Chen
raw_affiliation_strings: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
raw_author_name: Maurizio Battino
raw_affiliation_strings: Department of Clinical Sciences, Polytechnic University of Marche, Via Pietro Ranieri 65, 60131 Ancona, Italy
Department of Clinical Sciences, Polytechnic University of Marche, Via Pietro Ranieri 65, 60131, Ancona, Italy
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, PR China
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, Via Pietro Ranieri 65, 60131 Ancona, Italy.China
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, Via Pietro Ranieri 65, 60131, Ancona, Italy
Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
raw_author_name: Xiumin Chen
raw_affiliation_strings: Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, 212013, PR China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu, PR China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China