Indian blackberry: Unveiling its health and organoleptic delights and use in beverage fermentation
Arpita Ghosal Department of Biotechnology, Brainware University, Kolkata 700125, India Puja Agnihotri Department of Biotechnology, Brainware University, Kolkata 700125, India DOI: https://doi.org/10.14456/apst.2026.12 Keywords: Reactive Oxygen Species (ROS) Antioxidants Anthocyanidin Functional Beverage Fermentation Abstract Recent years have witnessed a rise in interest in the fruit Indian blackberry, also known as Jamun or Jambu in the native language. […]
