Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.
- DOI
- 10.3390/foods15091562
- Published
- 2026 May 1
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15091562,
title = {Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.},
author = {Unban K and Pamueangmun P and Kham NNN and Kodchasee P and Kanpiengjai A and Saenjum C and Shetty K and Khanongnuch C},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15091562},
url = {https://doi.org/10.3390/foods15091562}
}RIS
TY - JOUR TI - Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development. AU - Unban K AU - Pamueangmun P AU - Kham NNN AU - Kodchasee P AU - Kanpiengjai A AU - Saenjum C AU - Shetty K AU - Khanongnuch C PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15091562 UR - https://doi.org/10.3390/foods15091562 ER -
APA
K, U., P, P., NNN, K., P, K., A, K., C, S., K, S., & C, K. (2026). Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15091562
Source records
- pubmed · retrieved 2026-09-26T09:45:43.789Z