Original ResearchPublished 1 September 2026Soybean variety influences the quality and functionality of soymilk fermented by Lactobacillus acidophilus 1132Muzaffar Hasan · Dilshad Ahmad · Veda Krishnan · Archana Sachdev · Anil DahujaFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1927350
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Original ResearchPublished 12 June 2026Lactic acid-fermented Moringa oleifera seed–cassava beverage: chemical composition, in vitro antioxidant activity, and dietary contributionPaul Ndubuisi Anyiam · Chinedu Paulinus Nwuke · Chiamaka Ngozi Ikechi · Blessing Ojebe Ndukwo · Elsa Maria SalvadorFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1846828
