Red Yeast Rice-Driven Kombucha Fermentation: A Novel Strategy for Developing Functional Beverages with Enhanced Hypoglycemic and Hypolipidemic Properties.

Foods · 2026 · PMC12939368 · PMID 41750939

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a decreasing trendno p-value reported

Determination of Total Polyphenols and Total Flavonoids in Kombucha As shown in Table 1 , the total polyphenol content in KBT and KBL exhibited a decreasing trend with prolonged fermentation time.

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