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Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties

Crossref DOI link: https://doi.org/10.1007/s10068-026-02167-z

Published Online: 2026-04-30

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lee, Geonhak

Cho, Beomkyung

Lee, Kwang-Geun https://orcid.org/0000-0001-9389-7547
Funding

Funding for this research was provided by:

National Research Foundation of Korea (RS-2024-00411952)

National Research Foundation of Korea (RS-2024-00336432)
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Text and Data Mining valid from 2026-04-30

Version of Record valid from 2026-04-30
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Article History

Received: 16 January 2026

Revised: 15 April 2026

Accepted: 22 April 2026

First Online: 30 April 2026

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