Crossmark

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in soy whey fermented by various native lactic acid bacteria

Crossref DOI link: https://doi.org/10.1007/s13205-025-04500-5

Published Online: 2025-09-04

Published Print: 2025-10

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

Authors

Li, Huilin

Yang, Jiarong

Qiao, Zhihong

Zhu, Yunping https://orcid.org/0009-0009-1558-5586
Funding

Funding for this research was provided by:

the Program for the National Natural Science Foundation of China (No.32272253)

Innovative Research Group Project of the National Natural Science Foundation of China (31771960)
License Information

Text and Data Mining valid from 2025-09-04

Version of Record valid from 2025-09-04
More Information

Article History

Received: 5 February 2025

Accepted: 8 August 2025

First Online: 4 September 2025

Declarations

:

: The authors declare no competing financial interest.

Document is current

Any future updates will be listed below