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The article investigates the effects of sodium glutamate and ultrasound pretreatments on mulberry leaf tea, focusing on enhancing bioactive compounds and their bioactivities through kombucha fermentation. Results indicate that ultrasound pretreatment yields higher levels of certain compounds, while kombucha fermentation significantly boosts the bioactivity and bioaccessibility of these compounds. The findings suggest that these processing methods can improve the health benefits of mulberry leaf tea, positio

Author

bfugfy2450

Language

EN