Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336
Zhenning Qian(Jinzhou Medical University), Lili Zhang(Kunming Medical University), Yunhe Xu(Jinzhou Medical University), Zhenjie Zheng(Jinzhou Medical University), Zina Hao(Jinzhou Medical University), Shihan Li(Jinzhou Medical University), Huixin Yang(Central South University), Suixin Xu(Jinzhou Medical University), Yiming Li(Sichuan University)
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