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(Northeast Agricultural University), Yunhe Xu(Jinzhou Medical University), Zhenjie Zheng(Hong Kong Polytechnic University), Zina Hao(Jinzhou Medical University), Shihan Li(Jinzhou Medical University), Huixin Yang(University of Minnesota), Suixin Xu(Jinzhou Medical University), Yiming Li(Shanghai University of Traditional Chinese Medicine)
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