ArticleFoods (Basel, Switzerland)2025
Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product's flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in a greater array of nutritional components.
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Registered trials
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