Temviriyanukul P.Inthachat W.Jaiaree A.Karinchai J.Buacheen P.Yodkeeree S.Laowanitwattana T.Chewonarin T.Suttisansanee U.Imsumran A.Wongnoppavich A.Pitchakarn P.Mahidol University2025-10-162025-10-162025-09-01Foods Vol.14 No.18 (2025)https://repository.li.mahidol.ac.th/handle/123456789/112604In the original publication [1], there was a mistake in Figure 1 as published. An incorrect image was used for Figure 1C during the proofreading process. The corrected Figure 1 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.Agricultural and Biological SciencesImmunology and MicrobiologySocial SciencesHealth ProfessionsCorrection: Enhancement of Phytochemicals and Antioxidant Activity of Thai Fermented Soybean Using Box–Behnken Design Guided Microwave-Assisted Extraction (Foods, (2025), 14, 15, (2603), 10.3390/foods14152603)ErratumSCOPUS10.3390/foods141831522-s2.0-10501803617923048158