Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336
Zhenning Qian, Yiming Li, Zina Hao, Zhenjie Zheng, Huixin Yang, Shihan Li, Suixin Xu, Yunhe Xu, Lili Zhang
Topics & Concepts
Food scienceFermentationChemistryLactobacillus caseiGallic acidLactic acidAntioxidantOrganic acidFunctional foodOxalic acidBiochemistryBiologyBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsProteins in Food Systems