Boosting kynurenic acid in kombucha via substrate selection: metagenomic and biochemical insights
- DOI
- 10.1016/j.foodchem.2026.150517
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150517,
title = {Boosting kynurenic acid in kombucha via substrate selection: metagenomic and biochemical insights},
author = {Ilona Sadok and Ilona Jonik and Kamila Rachwał and Paulina Iwaniak and Katarzyna Wicha-Komsta},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150517},
url = {https://doi.org/10.1016/j.foodchem.2026.150517}
}RIS
TY - JOUR TI - Boosting kynurenic acid in kombucha via substrate selection: metagenomic and biochemical insights AU - Ilona Sadok AU - Ilona Jonik AU - Kamila Rachwał AU - Paulina Iwaniak AU - Katarzyna Wicha-Komsta PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150517 UR - https://doi.org/10.1016/j.foodchem.2026.150517 ER -
APA
Sadok, I., Jonik, I., Rachwał, K., Iwaniak, P., & Wicha-Komsta, K. (2026). Boosting kynurenic acid in kombucha via substrate selection: metagenomic and biochemical insights. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150517
Source records
- crossref · retrieved 2026-09-27T12:28:09.363Z