Open access
2026
Sustainable upcycling of dried banana blossom via kombucha fermentation: biofunctional, glycemic, and antimicrobial properties
This study investigated the effect of dried banana blossom (DBB) concentration on kombucha fermentation to develop a novel plant-based functional beverage.
Thitirat Poolsawat, Bandhita Wanikorn, S. Nitisinprasert et al.
· Sustainable Food Technology · 0 citations