Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics

HU Xiaoting, HUANG Jianfang, WEN Ming, CHEN Hao, ZHAO Dan, ZHANG Yin, SU Weiming, XIE Le, ZHOU Xiaohu, ZHOU Xiaojie

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 250-260.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 250-260. DOI: 10.13995/j.cnki.11-1802/ts.043221

Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 250-260 https://doi.org/10.13995/j.cnki.11-1802/ts.043221

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