Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.

Curr Res Food Sci · 2025 · PMC12167119 · PMID 40520517

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an increasing trendno p-value reported

As key neurotransmitters, GABA showed an increasing trend among all the fermented samples starting from 88.6 mg L −1 in J-CTR to reach the highest significant values in HO-HU (189.9 mg L −1 ) and SC-HU (186.5 mg L −1 ).

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