Food chemistryUltrasonicsGinkgo bilobaPlant LeavesFermented BeveragesFermentation
Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.
Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska, Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Sylwia Przybylska, Wojciech Żwierełło, Marcin R Lener, Anna Jaroszewska, Dariusz Błażejczak, Elżbieta Bogusławska-Wąs
Published: 202610.1016/j.foodchem.2025.147329
Abstract
This study explores the combined impact of ultrasound and fermentation on a beverage developed from dried Ginkgo biloba leaves. Samples were analyzed for physicochemical properties, mineral composition, antioxidant capacity, biological substances con…
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