Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.
- DOI
- 10.1016/j.foodchem.2025.147329
- Published
- 2026 Jan 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147329,
title = {Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.},
author = {Biernacka P and Felisiak K and Adamska I and Tokarczyk G and Bienkiewicz G and Przybylska S and Żwierełło W and Lener MR and Jaroszewska A and Błażejczak D and Bogusławska-Wąs E},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.147329},
url = {https://doi.org/10.1016/j.foodchem.2025.147329}
}RIS
TY - JOUR TI - Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage. AU - Biernacka P AU - Felisiak K AU - Adamska I AU - Tokarczyk G AU - Bienkiewicz G AU - Przybylska S AU - Żwierełło W AU - Lener MR AU - Jaroszewska A AU - Błażejczak D AU - Bogusławska-Wąs E PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2025.147329 UR - https://doi.org/10.1016/j.foodchem.2025.147329 ER -
APA
P, B., K, F., I, A., G, T., G, B., S, P., W, Ż., MR, L., A, J., D, B., & E, B. (2026). Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.147329
Source records
- pubmed · retrieved 2026-11-10T19:09:35.309Z