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Open access

Sustainable upcycling of dried banana blossom via kombucha fermentation: biofunctional, glycemic, and antimicrobial properties

Thitirat Poolsawat Bandhita Wanikorn S. Nitisinprasert Wilawan Sintuprapa
2026 · Sustainable Food Technology · 0 citations · 45 references

Abstract

This study investigated the effect of dried banana blossom (DBB) concentration on kombucha fermentation to develop a novel plant-based functional beverage.

DOI Semantic Scholar
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